Smegiassa is a traditional cured meat from the Veneto region of Italy, specifically found in the towns of Vicenza, Verona, and Padua. It is a type of salami that is made with pork, garlic, and spices, and is typically aged for several months to develop its rich flavor. Smegiassa can be found in local butcher shops and specialty food stores in these towns, such as Macelleria Dal Santo in Vicenza and Salumificio Pedrazzoli in Verona.
One popular way to enjoy Smegiassa is to simply slice it and serve it with bread and cheese as part of an antipasto platter. Another delicious way to enjoy this cured meat is to incorporate it into a pasta dish, such as a creamy carbonara or a spicy arrabbiata.
Smegiassa has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the local culture and history. It is made with specific specifications, including the use of high-quality pork, garlic, and a blend of spices, and is aged for a minimum of 60 days.
Sources:
– www.macelleriadalsanto.it
– www.pedrazzoli.it