Cured
Sopressa
The big cured sausage of the Treviso tradition
Sopressa is the most important salume of the Treviso tradition: coarsely minced pork, salt and spices, stuffed into a wide casing and left to cure for a long time, until it becomes soft and fragrant.
Here it's spelt with one p, as it's said in dialect, rather than “soppressa”. The Veneto Region lists “soprèssa trevigiana” among its traditional food products.
How to enjoy it
In thick slices, with fresh bread or with polenta, toasted too. In the local wineries, “pan e sopressa” (bread and sopressa) is served with a glass of Prosecco.