Venetian Sopressa without Garlic & Venetian Bastone

salame soppressa_veneta senza aglio+ bastone veneto

Spread all around Veneto in different versions, its name comes from the Occitan word “saupressaudo” that means “salted and pressed”. The mixture, of a medium grain, put into natural casing, preserves the fragrance, whose smell suggests rural features and hints of hay and aromatic herbs. This reference to nature and countryside calls back when tasted, as it feels intense, persuasive and still balanced.
Cut into thin slices, it matches perfectly with the classic Venetian “bastone”.