Cured pork shoulder or leg

SOPPRESSA

This is a speciality of the Veneto region, particularly in Treviso. Made with lean pieces of meat such as the shoulder or leg and the meat around the throat, following the seme method as coppa. Red wine is used, in addition to the usual seasonings. Soppressa is hung in a warm piace to dry, and aged in a cool piace for over a year.