Rosey color, perfect curves, scented to the natural,
elegant, “soppressa di Brentòn” enchants for beauty
and tastiness. It was born in the Cimbrian district, near Roncà.

Once packaged, it stays eight to ten days hanging to dry and then down, in the cellar, where the canopy of maturing awaits it. It is here that “soppressa di Brentòn” ripens, one of the best Venetian sausages, but little known by the great mass of gourmets.