This product of the Valligiana line is considered to be a product for connoisseurs as the production
of this salami requires a higher level of dexterity.
SOPRESSA WITH PORK NECK
|Energy||376 Kcal - 1563 Kj|
of which satured fats
of which sugars
How we make it?
The pork neck is carefully boned and trimmed to obtain a uniform piece of meat ready for casing. Salted and massaged by hand every day for 10/11 days to enable the meat to absorb the salt correctly and evenly, the meat is left to stand with its specific blend of spices and herbs for a further 10/11 days.
The casing process involves two stages: firstly, the pork neck is inserted into the casing by hand and then the mixture of our Sopressa Valligiana is added. These two operations are performed with the utmost care by expert hands to avoid possible infiltrations of air which could impair the flavour and the quality.
The combination of these two products, which differ in type and in consistency, leads, after a lengthy maturing process, to a salami with very particular characteristics: a sweet note followed by a mixture of sophisticated flavours, fragrances and tastes for true connoisseurs.
If the Ossocollo Valligiano matures for more than 8 months, it acquires exceptional characteristics, all the flavours undergo an evolution, the natural sweetness of the product is accentuated, while the moulds provide the fragrances typical of salamis matured in the cellar.