COPPA DI PARMA I.G.P.
Coppa di Parma consists in the pork neck muscles which are trimmed with care. In the appropriate cells, the meat undergoes the dry salting process, a process that allows the product to take on completely its rich and charming flavor. After the resting period, the Coppa is wrapped in a natural casing, hand-tied and let it dry. Then it is moved to the agint phase, which lasts at least 60 days; during this time the meat acquires its typical texture, taste and aroma.
Pork meat, salt, dextrose, aromas and spices. Antioxidant: E301. Preservatives: E250, E252.
GLUTEN-FREE AND LACTOSE-FREE
|Energy Value||1339 KJ - 322 Kcal|
|of which saturated fatty acids||8,7 g|
|of which sugars||<0,5 g|
|On the nose||Typical aroma with initial note of pepper|
|To the taste||Delicate and refined flavor with an great balance between spices|
|The right moment||A snack with wholemeal bread, pecorino cheese and Coppa|
|The right match||Sparkling white wine: Prosecco Valdobbiadene DOCG|
- Product Code: 040200
- Availability: In Stock