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Its production is particularly accurate and the selection of the ingredients is perfomed following ancient traditions. The dough is the result of a special selection of particular parts of the shoulder and jowl bacon, stuffed into natural casings and strictly linked by hand.
The aging in the cellar helps to reach the traditional softness of this product keeping the typical taste that makes the soppressa one of the most typical product of the Venetian tradition.
Sopressa Trevigiana is shipped fresh with vacuum pack.