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Sopressa with garlic or without?
In the hills sopressa is made without garlic, towards the Piave often with garlic too. Two ways of making it, and ours: sopressa and salame all'aglio.
Salumeria Miatto
Ask ten people from the Marca, around Treviso, whether garlic goes in sopressa, and you'll get two answers, both of them quite certain. In a way, both are right: it depends on where you grew up.
In the hills, without
In 2022 the Fondaco del Gusto in Pieve di Soligo brought together producers and scholars to describe the sopressa of the Alta Marca, the one from the hills and the foothills: salt and coarse pepper, often a little wine, but no garlic (Qdpnews). Up there, the typical sopressa has no garlic, and it cures for a long time.
Towards the Piave, with it too
Coming down onto the plain, towards the Piave, many small producers also make it with garlic, alongside the plain one: just look through the profiles of the Treviso businesses among the small local producers (PPL Veneto). You can smell the garlic as soon as you open it, and it gives the slice a bolder flavour.
Ours
We make both: the sopressa, without garlic, and the sopressa all'aglio. And there's garlic in a salame too, the salame all'aglio. How we put it into the mix is a house recipe.
Which one to choose? If there are lots of you at the table, take both and put them to the test: it's the easiest way to find out which side you're on.
