Coppa 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, salt, dextrose, flavorings and spices. Antioxidant: E301, Preservatives: E250 - E252.
GLUTEN-FREE AND LACTOSE-FREE
|Energy Value||1621 KJ - 391 Kcal|
|of which saturated fatty acids||14,9 g|
|Carbohydrates||< 1 g|
|of which sugars||0,1 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: 0401JF
- Reward Points: 15
- Availability: In Stock