SOPRESSA FAMIGLIA VERZA WITHOUT PRESERVATIVES-Sopressa

SOPRESSA FAMIGLIA VERZA WITHOUT PRESERVATIVES

La Verza Salumi has always been a constantly evolving brand and always attentive to food intolerances, and now offers a new line of products "without added preservatives" to guarantee the consumer of increasingly high quality standards.

Naturally, these cured meats are also free of: sugars, allergens, gluten, milk and milk-based products.

La Sopressa Famiglia Verza WITHOUT PRESERVATIVES is the product par excellence and the pride of our company. company, we are at the foot of the Asiago plateau in the heart of the production area of ​​the Sopressa Vicentina.

This product is part of our roots. history and of our territory, the first evidence of this salami date back to many centuries ago, one of the most significant dates back to 1577, the year in which the painter Jacopo da Bassano made the painting entitled "Christ in the house of Martha, Mary and Lazarus" in which we see a person who is cutting a sausage then identified in Sopressa.

For the production of this meat we have selected only heavy Italian pigs from the best breeding farms, to ensure the highest quality, the meat used is processed and bagged within 48 hours of slaughtering.

The freshness and the high protein content of the raw material is fundamental in order to perform a slow maturation in the traditional way without the use of added sugars, on average the Sopressa Famiglia Valligiana ages for at least 70 days, even if it is aged more 100-120 days long, it always maintains a soft consistency.

By increasing the seasoning, this product undergoes an evolution both in the aroma and in the taste.

Verza Salumi has always followed this methodology to allow its cured meats to naturally develop aromas and flavors that otherwise would not, keeping the dough of the soft Sopressa even after a long aging and not gummy on the palate.

We are among the few sausage factories left to produce cured meats without the use of sugars.

Sugars are basically seasoning accelerators, they allow to have products ready in shorter periods with a consequent lower weight loss.

The sugar allows the dough to bind quickly, in this way you can slice the products even with a reduced seasoning, the final result is a product that tends to be gummy in the mouth, without the sugars produced with short maturation tend to crumble during the 'slicing.

Our company since 1968 follows the same production method, carefully selecting the best 100% Italian heavy pigs, using only spices and natural plants, bagging their most traditional cured meats only with natural casings and following a slow and traditional seasoning for the maturation of their own cured meats with controlled aging environments that also interact with the micro-climate of our valley.

Since 1968 only the structure of our company has changed, but not the passion, tradition and quality that we put in our. cured meat; these are the values ​​that have been transmitted to us and which we want to pass on to future generations.

(pieces 2 x Kg. 1.0 approximately)