SWEET SEASONED COPPA 3 TRAYS
11,90 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
Seasoned Coppa is one of the most typical cured meats of Italian gastronomy, produced with top-quality cuts of pork meat.
The advanced technology packaging allows the slices of Seasoned Coppa to maintain their organoleptic characteristics for a long time and to remain fresh as they had just been sliced and packed in practical ready-to-use trays. The delicate and aromatic scent achieved through the mixture of spices used during the processing and the hints of black pepper perceived from the very first bite are the qualities that make Seasoned Coppa very appreciated.
Seasoned Coppa has firm compact slices, with lean red parts and white fattier parts.
INGREDIENTS
Pork, salt, dextrose, flavours and spices; antioxidant: sodium ascorbate (E301), preservatives: nitrite and sodium nitrate (E250 – E252)
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
RECOMMENDED PRODUCTS
HOW TO ENJOY IT BEST
Our Coppa is packed in 80g-each trays that allow it to preserve maximum freshness and a lingering aroma. This cured meat is particularly popular in Italian food and wine culture and is known for its extremely inviting aroma and taste. Seasoned Coppa is made from the neck muscles of big-sized pigs. In particular, it is obtained from the “Capocollo”, after trimming and degreasing.
Our three-tray pack is ideal to enjoy for snacks or to prepare quick but tasty lunches with wholemeal bread and Pecorino cheese. The seasoning used to flavour Coppa gives it the perfect balance between the fragrance of the spices and the sweetness of the meat. In the Emilia Romagna region, Coppa is traditionally eaten with “torta fritta” (fried bread dough), but the match between this cured meat and vegetables like rocket or spinach is also appealing. We recommend pairing it with sparkling white wine such as Prosecco Valdobbiadene DOCG to enhance its flavour. The protective atmosphere packaging allows the product to best preserve its organoleptic properties.
PROCESSING STAGES
The processing to prepare Seasoned Coppa includes 5 stages:
- Deboning: in this phase the meat undergoes trimming;
- Dry-salting: the meat is salted, covered in flavourings in the right quantities and massaged by hand, as tradition wants and respecting the production regulations;
- Massaging: Hand-massages and resting phases in controlled-temperature rooms are carried out from two to three times in about 10 days. This stage is fundamental to guarantee fragrance and sweetness at the end of the curing procedure;
- Stuffing: the product is stuffed into pork casings in order to preserve the meat during the curing phase;
- Curing: Coppa is cured in fresh humid basements for about 45 days.
