Sopressa de Brenton: price and online sale

Sopressa de Brenton in full

This Sopressa de Brenton is not just the result of Veronese tradition, but a true work of art by La Casara, the producing company. Made with native pigs, of considerable size and weighing at least 200 kilograms, this Sopressa is then aged in the caves of Brenton, a location nestled against the walls of the ancient dormant Calvarina volcano, where the rocks are black and smell of flint and the basalts are sharp hexagonal crystals.

Sopressa de Brenton: a rare product

This product is made exclusively in the winter months with meat from pigs raised in the wild in Brenton, a hamlet of Roncà, in the province of Verona. Crafted in limited quantities by La Casara, a company that has received multiple awards for both its cheeses and cured meats. Authentic flavors, uniqueness, and genuineness are the fundamental characteristics of this beautiful Italian reality. Moreover, Sopressa di Brenton also has a rich history: in these parts, sons learn the art of charcuterie from their fathers who, in turn, learned from their elders. An art that has been passed down for generations.
A rare product also for its typical slow aging in the cave.

La Casara Roncolato, Veneto

Sopressa de Brenton in full: use in the kitchen

The Sopressa de Brenton is a typical cold cut for appetizers or as a second course next to a warm grilled yellow polenta. The aroma, intense yet never overpowering, is enhanced if the Sopressa is enjoyed with the typical pan biscotto and a glass of Spumante Durello. It is truly an excellent cold cut when accompanied by a red wine Valpolicella.

Sopressa de Brenton: from composition to table

The meat consists solely of noble parts of the pig: shoulder, pancetta, and carrè. After a slow aging of at least 6 months, the Sopressa acquires typical and unique aromas that, combined with the softness of the sweet and spiced flavor of the meat, enhance its craftsmanship. When cut, the slice appears compact, homogeneous, and very aromatic.

Tasting notes

La carne è composta da sole parti nobili del maiale: spalla, pancetta e carrè. Dopo la lenta stagionatura di almeno 6 mesi la Sopressa acquisisce profumi tipici e unici, che uniti alla morbidezza della pasta dal sapore dolce e speziato ne esaltano la sua artigianalitá. Al taglio la fetta si presenta compatta ed omogenea e molto profumata.

€ 74,90 per pezzo intero 2kg ca.

QTA

Warn when available