Division Physical characteristics

External appearance: cylindrical in shape, bound with colourless twine, which may be elasticated, fastened vertically and with a series of rings made of the same material, placed horizontally on top of the fastening along the entire length of the ‘Soprèssa’. Netting may not be used for binding. Where the product contains garlic, coloured twine may be used, although for the end section (eyelet) only. The rings, of which there must be at least three, are placed at intervals of 2-4 cm. The outer surface has a light-coloured patina which develops naturally during the maturing process.

Appearance on cutting: the meat appears dense and at the same time tender. Slices contain a mixture with fat globules distributed in a way that surrounds the pieces of meat so that the product remains soft, even after a lengthy maturing period. Slices are slightly dull in colour, with no clear distinguishing lines between fat and lean, and of medium-large grain.