Breganze Torcolato DOC wine soprèssa is produced in two sizes: the smaller sausages, which weigh around 1 kg and the larger sizes, which may weigh from 2.5 to approximately 3 kg. The outside of the soprèssa sausage is covered with a light layer of clear grey mildew. It is cylindrical and slightly arched in form and the length varies from 15 to about 50 cm, while the diameter ranges from 80 to 120 mm. It is compact but at the same time soft to the touch. When cut, the slices appear bright and compact with an average grain. It is a balanced combination of pinkish-red meat and well-defined ivory-coloured spots of lard.
The consistency to the palate must be tender.
When the soprèssa is tasted it has a pleasant after-taste typical of sweet wine.
Thanks to an agreement stipulated with the Consortium for the Protection of Breganze DOC Wines, the Salumificio dei Castelli is the only producer of Breganze Torcolato DOC Wine Soprèssa.

The product has been included in the 2009 edition of the AIC [Italian Celiac Association] food reference book.



Soprèssa with and without garlic is produced in two sizes: the smaller sausages, which weigh around 1 kg and the larger sizes, which may weigh from 2.5 to approximately 3 kg. The outside of the soprèssa sausage is covered with a light layer of clear grey mildew; it is cylindrical and slightly arched in form and the length varies from 15 to about 50 cm, while the diameter ranges from 80 to 120 mm. It is compact but at the same time soft to the touch.
It is a medium grain sausage with a balanced combination of pinkish red meat and well-defined ivory coloured spots of lard. The consistency to the palate must be tender.

The product has been included in the 2009 edition of the AIC [Italian Celiac Association] food reference book.



Fillet soprèssa is produced in only one size, weighing approximately from 1.5 to 2.5 kg. The outside of the soprèssa sausage is covered with a light layer of clear grey mildew It is cylindrical and slightly arched in form and has a length of about 40 cm, while the diameter is about 120 mm. It is compact but at the same time soft to the touch.

When cut, the slices appear bright and compact, with an average grain.
The soprèssa is a balanced combination of pinkish red meat and well-defined ivory-coloured spots of lard. At its centre, the fillet is homegenous with a pinkish red colour.

The consistency to the palate must be tender.

The product has been included in the 2009 edition of the AIC [Italian Celiac Association] food reference book.



Vicentine PDO Soprèssa is produced in rigorous compliance with the specifications foreseen and indicated in the regulatory guidelines deposited in Brussels.
The Protected Denomination of Origin “Soprèssa Vicentina” is reserved for delicatessen products made with the meat of animals born, raised and butchered in the Province of Vicenza which are then and then processed and aged in companies located in the Province of Vicenza. All of the companies are Associates of the Consortium for the Protection of PDO Vicentine Soprèssa.
All animal parts are used in producing PDO Vicentine Soprèssa, including the noble cuts.
The outside of the soprèssa sausage is covered with a light layer of clear grey mildew. It is cylindrical and slightly arched in form and the length varies from 15 to about 50 cm, while the diameter is about 80-120 mm. It is compact but at the same time soft to the touch.
The mince is compact and yet tender.
The grain is medium-to large and the balanced combination of the pinkish-red meat and well-defined ivory coloured spots of lard create a tender product. The product has been included in the 2007 edition of the AIC [Italian Celiac Association] food reference book.

Four sizes of PDO Vicentine Soprèssa are produced:

First size (Ist), which weighs between 1 and 1.5 kg;
Second size (IInd), which weighs between 1.6 and 2.5 kg;
Third size (IIIrd), which may weigh between 2.6 and 3.5 kg;
Fourth size (IVth), which may weigh between 3.6 and 8 kg.

The product has been included in the 2009 edition of the AIC [Italian Celiac Association] food reference book.




Only one size of local salami, with and without garlic, is produced, weighing from 0.7 to 0.9 kg.

The salami is covered with a light layer of clear grey mildew. It is cylindrical and regular in form and the length varies from 20 to about 30 cm, while the diameter is about 5-10 cm. It is compact but at the same time soft to the touch.

When cut, the slices appear bright and compact, with an average grain. It is a balanced combination of pinkish red in meat and well-defined ivory-coloured spots of lard.
The consistency to the palate must be tender.

The product has been included in the 2009 edition of the AIC [Italian Celiac Association] food reference book.



Only one size of fresh salami is produced, weighing approximately 0.7 to 0.9 kg. The product has no external mildew because it is not aged. The form is cylindrical regular and slightly curved. The length may vary from about 20 to 30 cm and the diameter is from 5-10 cm. When cut, the slices appear bright and compact, with an average grain. It is a balanced combination of pinkish red in meat before cooking, and well-defined ivory coloured spots of lard.
The product must be cooked prior to consumption.



The sausages are generally produced in only one size, which weighs about 120 gr. They are strung in strings of 10 pieces.

The grain is average and the colour before cooking is pinkish red, with well-defined ivory-coloured spots. The product must be cooked before consumption.



Salamella is a single, long, thinner sausage weighing approximately 1.5 – 2.5 kg.

The grain is medium and it's a balanced combination of pinkish-red, meat and well-defined ivory coloured spots of lard.

The mass may be cut up and sold by weight. It must be cooked prior to consumption.



Only one size of musetto is produced, weighing approximately from 0.6 to 0.8 kg.

The form is cylindrical and slightly curved. The length varies from about 20 to 30 cm and the diameter ranges from 5 to 10 cm. It is compact but at the same time soft to the touch.

The grain is medium and the colour before cooking is a balanced combination of dark red, meat and well-defined ivory coloured spots of lard.

The product must be cooked prior to consumption.



Only one size of musetto with tongue is produced, weighing approximately from 0.8 to 1 kg. The form is cylindrical and slightly curved. The length varies from about 20 to 30 cm and the diameter ranges from 5 to 10 cm. It is compact but at the same time soft to the touch.

Only one size of bondiola sausage is produced, which weighs from about 0.6 to 0.8 kg and has a rounded shape.

These sausages both have a medium grain and the colour before cooking is a balanced combination of dark red, meat and well-defined ivory coloured spots. In the central part the pork tongue has a homogeneous dark red colour of lard.

The product must be accurately cooked prior to consumption.