Soppressa veneta (soprèssa in our dialect), an aged salami produced with the finest meats of pork, pepper, spices and sometimes garlic, is the symbol of the social relationships in Veneto region.
In the past, butchering was up to the most expert person, the bacàn, with the help of the entire community. This occasion was the chance for the people to get together and work for the community, but also to enjoy the food, traditionally soppressa and wine. In Verona, nowadays, this old tradition is still alive and it is performed at the time of the year when the pork becomes cold cuts (between November and February). The name soppressa may derive from the latin verb supprimere, that means to compact: the good outcome of the soppressa depends on stuffing it avoiding any empty gap inside.

As tradition has it…

The innkeeper suggests: Bread with soppressa

The right wine: Valpolicella Doc

Enjoy it,

VM