{"id":2952,"date":"2026-08-25T17:17:30","date_gmt":"2026-08-25T17:17:30","guid":{"rendered":"https:\/\/lacortedimarga.com\/?p=2952"},"modified":"2026-08-25T17:18:11","modified_gmt":"2026-08-25T17:18:11","slug":"trevigiana-brand-cold-cuts-sopressa-porchetta-luganega","status":"publish","type":"post","link":"https:\/\/lacortedimarga.com\/en\/salumi-marca-trevigiana-sopressa-porchetta-luganega\/","title":{"rendered":"Salumi della Marca Trevigiana: the guide to the three stars of every Venetian sharing board"},"content":{"rendered":"

Sopressa, porchetta and luganega are the three cured meats that more than any other tell the story of the Treviso area: sopressa is a soft, long-cured sausage, Treviso porchetta is actually a whole roasted pork leg (not the Lazio-style roll), and luganega is the fresh grilling sausage that has accompanied polenta and risottos for generations. Knowing about them before sitting down to a board helps you understand what you are really tasting \u2014 and why in this province cured meats are not just a side dish, but a chapter in their own right of peasant cuisine.<\/p>\n\n\n\n

Treviso sopressa: the sausage that waits<\/h3>\n\n\n\n

The sopressa is perhaps the most defining cured meat of the area: a soft sausage, made from coarsely minced fatty and lean pork, which matures for months before it is ready. The first documented traces of this processing date back to the nineteenth century, when the sausages were hung in kitchens above a brazier specially lit to dry the fresh product \u2014 a domestic smoking technique that has endured through the centuries. The menu of the first edition of the Treviso Cuisine Festival in 1959 already listed \u201cSopressa Trevisana\u201d on the card: a sign of how much it was a defining dish even back then, and not a recent rediscovery.<\/p>\n\n\n\n

There is also a more sophisticated variant, the sopressa investida, with an entire pork fillet inserted in the centre of the mixture \u2014 to be sought out in local artisan cured meat shops, not in major supermarkets.<\/p>\n\n\n\n

Treviglio roast pork: born in 1919, not just any old joint<\/h3>\n\n\n\n

Unlike the porchetta from Lazio or Umbria, which is rolled and boned, the porchetta from Treviso is a whole-roasted one-year-old pig's thigh with its crispy skin. The recipe as we know it today was created in 1919, when Ermete Beltrame baptised it in his beer hall beneath the Palazzo dei Trecento in Treviso: from there, its success grew rapidly throughout the region. In the post-war period, porchetta, sopressa, bread and local wine became the triumvirate that characterised the offering of osterie and frasche throughout the Marca \u2014 the same convivial spirit that can still be breathed today in the village eateries near Miane.<\/p>\n\n\n\n

\"Artisanal
Traditional Treviso roast pork served on a wooden board, one of the must-have dishes for a snack or picnic at La Corte di Marga.<\/figcaption><\/figure>\n\n\n\n

Luganega: the grilling (and rice) sausage<\/h3>\n\n\n\n

Trevigiana luganega is the classic fresh sausage for grilling, but there is also a lesser-known variant outside the region: luganega da riso, designed specifically to be crumbled into a risotto rather than grilled whole \u2014 a typical use in peasant kitchens, where nothing was wasted and every cut had a precise purpose.<\/p>\n\n\n\n

\"Fresh
The traditional fresh Treviso Luganega, queen of barbecues and typical Venetian dishes at La Corte di Marga.<\/figcaption><\/figure>\n\n\n\n

Recipes and sommelier pairings with wines from the Marca Trevigiana<\/h3>\n\n\n\n

The Dish: Hand-cut Treviso sopressa, served with fresh bread.
The Pairing: Prosecco Superiore DOCG Brut<\/a>. The Brut dosage (0-12 g\/l) has the acidity and structure needed to cleanse the palate of the fatty component of the cured meat, without the residual sweetness that would mask the spicy notes of the ageing process: it is the classic pairing for a village fair, just as much as for an elegant charcuterie board.<\/p>\n\n\n\n

The Dish: Freshly sliced Treviso-style porchetta, crispy skin and juicy meat.
The Pairing: Prosecco Superiore DOCG Extra Brut<\/a>. The near-zero dosage (0-6 g\/l) provides a sharp acidity that cuts through the bite of roast pork with every sip, while the fine perlage cleanses the palate of the greasier component of the roasted skin \u2014 a sharp contrast that enhances the savoury flavour of the meat without weighing it down.<\/p>\n\n\n\n

The Dish: Grilled Treviso luganega sausage, served with polenta.
The Pairing: Verdiso<\/a>. Fresh, easy-drinking native white wine, with a lively acidity that accompanies without overpowering the rustic character of the grilled sausage: its aromatic simplicity makes way for the smoky flavour of the grill, exactly in keeping with the peasant tradition of those who have always produced it in the same area.<\/p>\n\n\n\n

Where to try them, near La Corte di Marga<\/h3>\n\n\n\n

At La Corte di Marga, the board of local cold cuts and cheeses (served with bread) is available as an on-request service, perfect for a pre-dinner aperitif on the terrace or to accompany a glass of Wine Shop<\/a> inside the structure. It is the same convivial spirit described in the story of the our swimming pool and the self-service barbecues<\/a>a board of local cured meats, a glass of Prosecco, and the evening is sorted.<\/p>\n\n\n\n

For those wanting to go beyond the aperitif, many artisanal cured-meat producers in the area (Valdobbiadene, Vittorio Veneto, the foothills) sell locally made sopressa and porchetta directly \u2014 a great souvenir idea to take back home, much more authentic than any supermarket charcuterie.<\/p>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n\n

Is Treviso porchetta different from Roman porchetta?<\/h3>\n\n\n\n

Yes, substantially so: the Treviso version is a whole one-year-old pig's thigh roasted with the skin on, not a roll of boneless meat as in the Lazio\/Umbria tradition. The recipe originated in 1919 in Treviso.<\/p>\n\n\n\n

What is sopressa investida?<\/h3>\n\n\n\n

It is a variation of the classic Treviso sopressa with a whole pork fillet inserted in the centre of the mixture: a more refined preparation, typical of artisan cured meat producers.<\/p>\n\n\n\n

Can I try a board of local cured meats at La Corte di Marga?<\/h3>\n\n\n\n

Yes, the cold cuts\/cheese\/bread board is an on-request service (\u20ac15\/person) \u2014 perfect paired with a glass of wine from our Wine Shop, perhaps by the pool or on the terrace.<\/p>\n\n\n\n

Book your stay<\/a> a The Court of Marga<\/a> and order the board of local cured meats for your aperitif on the terrace.<\/p>","protected":false},"excerpt":{"rendered":"

Sopressa, porchetta e luganega sono i tre salumi che pi\u00f9 di ogni altro raccontano la Marca Trevigiana: la sopressa \u00e8 un insaccato morbido a lunga stagionatura, la porchetta trevigiana \u00e8 in realt\u00e0 una coscia di suino intera arrostita (non il rotolo laziale), e la luganega \u00e8 la salsiccia fresca da griglia che accompagna polenta e […]<\/p>\n","protected":false},"author":3,"featured_media":2899,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_breakdance_hide_in_design_set":false,"_breakdance_tags":"","footnotes":""},"categories":[6,13],"tags":[229,290,291,230,293,231,294,292,232],"class_list":["post-2952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gusto-tradizione-leccellenza-enogastronomica","category-vino-e-gastronomia","tag-lacortedimarga-2","tag-lacortedimargablog-2","tag-marcatrevigiana-2","tag-proseccohillsholidays-3","tag-ricettetradizionalivenete-2","tag-robertolarosahost-2","tag-robertolarosasommelier-2","tag-salumitrevigiani","tag-unescoheritage-2"],"yoast_head":"\nSalumi della Marca Trevigiana: guida ai 3 pi\u00f9 tipici<\/title>\n<meta name=\"description\" content=\"Sopressa, porchetta e luganega trevigiana: storia, differenze e dove assaggiarli vicino a Miane, nel cuore delle Colline del 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