SWEET SEASONED COPPA 3 TRAYS

Seasoned Coppa is one of the typical cured meats of Italian gastronomy, produced from prime cuts of pork meat.

Packaged in convenient and practical trays, thanks to the use of advanced technologies, seasoned Coppa retains its organoleptic characteristics for a long time and remains fresh, as if it had just been sliced. Our seasoned Coppa is packaged in 80 g trays, thanks to which it retains maximum freshness and a persistent 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 porks. In particular, it is obtained from the capocollo, after trimming and degreasing. The delicate and aromatic scent, resulting from a mixture of aromas used during the processing of the product, and the hint of pepper that can be noticed during the tasting, are the characteristics that make Seasoned Coppa a particularly appreciated cured meat product. Seasoned Coppa it has a red colour in the lean parts and white in the fattier parts; each slice is extremely homogeneous and compact.

Our trays trio is ideal for snacks or for a quick but tasty lunch with wholemeal bread and pecorino cheese. The Coppa’s seasoning gives the product a perfect balance between the aromaticity of the spices and the sweetness of the meat. In the Emilian tradition it is common to eat Seasoned Coppa accompanied by torta fritta (fried bread), but it is also interesting to combine this cured meat with vegetables, such as rocket or spinach. We recommend pairing it with a sparkling white wine such as Prosecco Valdobbiadene DOCG to enhance its flavour.

Packaged in a protective atmosphere to best maintain the organoleptic properties of the product.

Processing

The processing of Seasoned Coppa includes 5 phases.

1. Boning: a phase during which the meat undergoes a trimming process.
2. Salting: carried out strictly dry, as per tradition, and by hand. During this phase, the Coppa is sprinkled with salt and flavourings in the right quantities and in full compliance with the production specifications.
3. Brining: a phase in which manual massaging alternates with resting in a temperature-controlled cell, two or three times over a period of ten days. This phase is fundamental to guarantee fragrance and sweetness to the product at the end of the maturing process.
4. Casing: the product is cased in pig gut, which is necessary to preserve the product during the maturing phase.
5. Ageing: the coppa is finally left to age in a cool, damp underground cellar for about 45 days.