Trevigiano ossocollo

Trevigiano ossocollo

Ossocollo is a typical cured meat from the Treviso area, prepared with the meat that is around the bone of the pig’s neck. With an intense flavor, it is excellent to be savored sliced, as an appetizer, accompanied by fresh bread, bread sticks, bibanesi or croutons together with a glass of wine.

Product name, including synonyms and dialect terms

Territory interested in production
The municipalities of the piedmont area of ​​the Marca Trevigiana.

The pork coppa (locally called osocol) is one of the finest pork products together with the ham and the back. Already in 1632 the canon Giovanbattista Barpo mentions the packaging of ‘hams and suppressed’ in his volume “The delights of Agriculture and the Villa”. By ‘hams’ we mean here whole pieces of meat (thighs, shoulders, loins) that are salted and subjected to light pressure to facilitate the extraction of water. (the hams and the soppressate), if you want to preserve them in a certain way, submerge them (if you want) in oil or butter cooked after having smoked them, which will never spoil: they absorb little oil and the dirt goes to the bottom, so that the oil does not suffer and not even the flesh becomes rancid, but it is soft and fresh as the day you put it there, and better “

Product description
The coppa (osocol) is a salted pork meat derived from the muscle from the 1st to the 6th vertebra, processed whole. The final shape of the product is cylindrical (10 ÷ 12 in diameter for a length of 25 ÷ 30 cm). The typicality of the piedmont product is given by the use of Vin Santo (Prosecco passito) as a flavoring. The final weight is around 1500 ÷ 1600 g. The finished product has an intense and typical aroma, while on the palate it is soft, full and harmonious. When cut it shows a uniform color with white veins and a good seal of the slice.

Production process
The whole pork neck is boned and then salted and flavored externally with coarse sea salt (3.5-4%) and flavored with pepper, cinnamon, cloves, juniper, bay leaf and vin santo for 15 days and humidity between 75 and 85% . Processing rooms are rooms kept at a low temperature during the processing cycle. Drying takes place in a room specially set up at a temperature of 12-23 ° C for 8 days. The subsequent aging takes place in a minimum time of 60 days with temperatures between 11 and 13 ° C and humidity around 78%.

The product is available throughout the year at any delicatessen and retail store throughout the Treviso province.

The product, with the ham and the backrest, is among the finest of its kind and lends itself well to being used, both as a raw product (thinly sliced), both cooked (fillings), and in soup (condiment for vegetable or bean soups ).

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