Nostrano Salami
The Nostrano Salami is made only with the best cuts of pork from our farms. It is the classic...
€7.00
Sicilian Coppa Ham
€2.50
VAT included
Coppa is one of the most important cured meats of the Italian tradition. It is produced from the neck of the pig called in Italian "coppa" or "capocollo". The cut is easy to recognize, because it is characterized by a pleasant pink color of the lean parts and is interspersed with an unmistakable pearl white marbling. Once the coppa is boned, it is salted and seasoned with pepper and herbs. This operation is repeated twice, so as to massage the meat, which becomes soft and tasty. After that our Coppa is placed in the maturing room where it rests for 3-4 months. During the maturing period it develops flavor, aroma and pleasantness for your palate. It is recommended to taste it at room temperature to be sure to fully enjoy its aroma and flavor.
509
3 Items
Data sheet
- Packaging
- Sliced or vacuum-packed whole + fresh saver
- Ingredients
- Pork cup, salt, dextrose, sucrose, antioxidants: E300, preservatives: E252, E250, natural flavourings, black pepper
- General Information
- Once the unopened vacuum-packed package has been opened, if you do not consume the entire product, you can place the remaining portion in the vacuum-packed bag, which will allow you to preserve the freshness of the product for another 3-4 days
- Caratteristiche
- Senza glutine
- Caratteristiche
- Senza lattosio
Specific References
- EAN13
- 8055267940615
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Coppa is one of the most important cured meats of the Italian tradition. It is produced from the neck of the pig called in Italian "coppa" or "capocollo". The cut is easy to recognize, because it is characterized by a pleasant pink color of the lean parts and is interspersed with an unmistakable pearl white marbling. Once the coppa is boned, it is salted and seasoned with pepper and herbs. This operation is repeated twice, so as to massage the meat, which becomes soft and tasty. After that our Coppa is placed in the maturing room where it rests for 3-4 months. During the maturing period it develops flavor, aroma and pleasantness for your palate. It is recommended to taste it at room temperature to be sure to fully enjoy its aroma and flavor.