The province’s signature cured meat, between rural secrets and five centuries of history
This famous medium-coarse cured sausage represents the essence of Vicenza charcuterie. Made from Large White, Landrace and Duroc pigs born and raised in the Vicenza area, it boasts an extremely short supply chain. The strict production regulations bind the entire process to the province of Vicenza alone.
Its quality comes from prized cuts such as ham, coppa, shoulder, pancetta and loin. After resting in the cold, the meat is minced and flavoured with salt, pepper, cinnamon, cloves, rosemary and garlic, then stuffed and aged for a minimum of 60 to 120 days.
Five centuries of agricultural excellence
The product is recognised by its cylindrical shape, typical pale outer coating and soft pink mixture. On the palate, it offers a delicate, sweet flavour with notes of garlic or pepper. It can be served raw with pan biscotto and pickles, or lightly grilled with hot polenta. Taste it in our restaurants and during our traditional aperitifs.
Its roots have been documented since 1577, when painter Jacopo Da Ponte portrayed it in a famous painting. Since the last century, rural tradition has been celebrated in many local festivals, keeping alive the ancient artisan methods inherited from local pork butchers.
