STORE Salumificio Verza

Le origini del Salumificio Verza risalgono ai primi del ‘900, quando il mitico nonno Antonio detto “Verza” era solito macellare bovini e suini allevati nella valle.
Tale antenato aveva l’abitudine di conservare le carni in una grotta riempita dalla neve e dal ghiaccio che lui stesso trasportava sul suo carretto salendo sull’altipiano dei Fiorentini.

Sempre con lo stesso mezzo girava poi per i paesi vicini vendendo i suoi prodotti al dettaglio.
Sulla scia di questa tradizione famigliare di macellai iniziata a Velo d’Astico, il giovane Antonio Toniolo nel 1968 fonda, utilizzando il soprannome della famiglia, il rinomato Salumificio Verza.

Oggi la Verza Salumi è una realtà imprenditoriale frutto di un marchio molto conosciuto che in tutti questi anni ha saputo mantenere inalterata
la passione, la tradizione e la qualità dei propri salumi, attraverso una attenta selezione delle carni, l’utilizzo di budelli naturali, piante aromatiche, spezie naturali e soprattutto una lenta stagionatura.
Questi sono i valori e la filosofia che ci sono stati tramandati e che noi vogliamo tramandare alle generazioni future.


The origins of Salumificio Verza date back to the early 1900s, when legendary grandfather Antonio, known as “Verza”, used to butcher cattle and pigs bred in the valley.

This ancestor would preserve the meat in a cave filled with the snow and ice that he himself would collect on his cart from up on the Fiorentini highlands.

Then using this same means of transport, he would travel around the nearby villages selling his products to his customers.

Following this family tradition in the butcher’s trade which began in Velo d’Astico, in 1968 the young Antonio Toniolo founded Salumificio Verza, adopting his family’s nickname for the company.
Today Verza Salumi is a business reality, resulting from a well-known brand, and in all these years it has known how to maintain the same passion, tradition and quality of its cured meat products thanks to a careful selection of the meat, the use of natural casings, herbs, natural spices and, above all, a slow maturing technique.
These are the values and the philosophy that have been handed down to us and that we, in our turn, wish to hand down to future generations.


  • Brands Gastronomia
  • Product Code: 17671
  • Availability: 60

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The Sopressa Valligiana is the product par excellence and flagship of our. 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 Valligiana matures for at least 90-100 days, even if brought to a maturing period longer than 150-180 days 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.

All our Seasoned cured meats are free of: sugars, allergens, gluten, milk and milk-based products.

Preservative used for the Sopressa Valligiana: potassium nitrate E252

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.

VALLIGIANA SOPRESSA (pieces 5 x Kg. 2,7 approximately)
VALLIGIANA SOPRESSA (piece 1 x Kg. 2,7 approximately)
VALLIGIANA GARLIC SOPRESSA (pieces 5 x Kg. 2,7 approximately)
VALLIGIANA GARLIC SOPRESSA (piece 1 x Kg. 2,7 approximately)

Variante Codice SOPRESSA VALLIGIANA (pezzi 5 x Kg. 2,7 circa) SOPRESSA VALLIGIANA (pezzo 1 x Kg. 2,7 circa) SOPRESSA VALLIGIANA AGLIO (pezzi 5 x Kg. 2,7 circa) SOPRESSA VALLIGIANA AGLIO (pezzo 1 x Kg. 2,7 circa)

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