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Meat from Italy
Soprèssa Vicentina is a large uncooked pork sausage from Vicenza province, protected as a PDO. Prime cuts of local pigs are minced with salt, pepper, spices, garlic and sugars, stuffed into wide natural casings, drained warm at 20–24 °C, dried for four to five days and matured for 60 to 120 days or more by size.
| Pork mix of leg, neck, shoulder, belly, neck fat and loin100 kg | [eu-sopressa-2010] |
| Saltup to 2,700 g | [eu-sopressa-2010] |
| Cracked pepperup to 300 g | [eu-sopressa-2010] |
| Finely ground cinnamon, cloves and rosemaryup to 50 g | [eu-sopressa-2010] |
| Garlicup to 100 g | [eu-sopressa-2010] |
| Sugarsup to 150 g | [eu-sopressa-2010] |
| Potassium nitrate | Within permitted limits[eu-sopressa-2010] |
| Indigenous microbial cultures | Optional, to start fermentation[eu-sopressa-2010] |
| Starter | optional indigenous microbial cultures |
Total time across the recorded steps: 2.2 months – 4.2 months
What changes: Starting material: chilled cuts of local pork
The half-carcasses are cut and chilled, then boned, trimmed and stripped of nerves.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Soprèssa Vicentina is a large uncooked pork sausage from Vicenza province, protected as a PDO. Prime cuts of local pigs are minced with salt, pepper, spices, garlic and sugars, stuffed into wide natural casings, drained warm at 20–24 °C, dried for four to five days and matured for 60 to 120 days or more by size. Made in 6 steps over 2.2 months – 4.2 months. The longest step, mature, takes 2–3.9 months (Commission Regulation (EU) No 588/2010 of 5 J…). Salt is up to 2.7 % (Commission Regulation (EU) No 588/2010 of 5 J…). Lactic acid bacteria and Micrococcaceae does most of the fermenting.
| Main step | 2–3.9 monthsSet[eu-sopressa-2010][eu-sopressa-2002] | Mature |
|---|---|---|
| Temperature | 0–3 °CSet[eu-sopressa-2010][eu-sopressa-2002] | Chill the cuts |
| Salt | up to 2.7 %Set[eu-sopressa-2010] | Mince and mix with salt and spices |
| Acidity | pH 5.4–6.2Set[eu-sopressa-2010][eu-sopressa-2002] | Mature |
Soprèssa Vicentina is large (up to 8 kg) and fatty, made from all the prime cuts of local pigs whose feed may include whey from Asiago and Grana Padano cheese making. Its maturing time rises with size, from 60 to 120 days, and its pH stays mild at 5.4–6.2.
The specification caps moisture below 55 % and sets pH at 5.4–6.2. Salt is capped at 2.7 % of the mix. In a study of sausages sampled from 0 to 90 days of ripening, Salmonella was never detected, Listeria monocytogenes was found until 30 days, and water activity fell to 0.87–0.91. The authors conclude that neither organism was a risk to the consumer (conference abstract). These are figures for controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Hazards the sources name: Listeria monocytogenes (found up to 30 days of ripening in a study of sausages sampled from 0 to 90 days; Salmonella spp. was never detected).
Every number is labelled with how it is known. How this atlas is made
Regional fairs on Soprèssa Vicentina have been held since the 1950s. Registered as a PDO by Commission Regulation (EC) No 492/2003 of 18 March 2003; the specification was amended by Commission Regulation (EU) No 588/2010 of 5 July 2010.
