In preparing its cured meats, Da Pian best expresses all its knowledge of the traditions of the Veneto region,

both concerning the choice of the meat and the processing/ageing.

Among the many products, Sopressa veneta plays an important role in Da Pian’s product range, a delicacy that is hard to say no to.

The typical sopressa veneta is a mixture of pure pork and salt, seasoned with a mix of spices that give this traditional speciality its characteristic flavour, made following the ancient regional recipe. It is stuffed into a collagen or natural casing and trussed with twine. After drying for 50/70 days in a room with controlled temperature and humidity, the product’s grain is characterized by the typical pink colour of the meat and the white of its fatty part.

This salame is made to have the characteristic features of the traditional Hungarian cuisine, with intense flavours brought by the use of spices. It is made by very finely grinding pork meat and only adding salt, ground pepper and spices. The mixture is stuffed into casings and mildly smoked for about 12 hours.

Da Pian’s local-style salame is prepared with a mixture of minced pork meat and fat and processed with salt and spices following the traditional Venetian recipe. The mixture is stuffed into collagen or natural casing, trussed with twine and dried in rooms with an ideal microclimate to enhance its flavours and aroma. It is produced both with garlic for a strong flavour and without garlic for a more delicate flavour.

Napoli spicy salame is a classic speciality of the Italian cured meats tradition, prepared following the Campania recipe with a mixture of lean meat and pork fat. The particular mix of salt, spices and hot pepper give this sausage its typical flavour. It is an intense red colour and is characterized by an unmistakable strong and spicy taste to please those who love regional specialities. Packed straight and in its typical curved shape.

Mortadella Bologna is a cooked sausage made exclusively with pure pork meat. Only high-quality cuts (high-quality meat and lard) are minced to obtain a fine mixture. It is then delicately cooked in dry air, the process that gives Mortadella Bologna its characteristic aroma and softness. Da Pian’s Bologna mortadella has no glutamate, no added polyphosphates and allergens, exudes a particular and aromatic aroma and its flavour is typical and delicate.

Among salted meat products, bresaola falls into the category of non-smoked cured meats. Originally from Valchiavenna (brisaola), it is eaten sliced, as an appetizer or as a main course. Da Pian makes its Bresaola from beef (silverside ) that is simply salted and aged in a natural way.

Speck is an Italian speciality of the South Tyrolean charcuterie. It is made from a completely boned pork thigh which, in contrast with the preparation of prosciutto, is opened and flattened, slightly salted and seasoned, and then smoked and aged. The result is a cured meat with an unmistakable appearance, aroma and flavour.

Ossocollo is a typical cured meat of the Treviso area, prepared with meat taken from around the neck bone of pigs. It has an intense flavour, and is excellent to savour sliced, as an appetizer, accompanied by fresh bread, breadsticks, bibanesi or toasted bread pieces together with a glass of wine. The meat for Ossocollo is salted and massaged, then stuffed into a natural casing and left to mature for several months.

Seasoned cheek lard is made by processing the pork’s throat, which is trimmed and shaped. After cutting, the piece is salted and spiced, then aged for 60 to 90 days. The end result is a product with a characteristic teardrop shape, lightly covered with black pepper

Raw prosciutto is a typical Italian cured meat obtained by dry salting a pork thigh, in particular of animals that have reached a weight of around 150 kg. Da Pian’s raw prosciutto is a wholesome product, completely natural, as sea salt is the only preservative used in its processing.