100% local seasoned pork shoulder. Made with pigs raised only in the province of Brescia, without the use of GMOs and additives, with only added salt and natural spices.
The pork coppa is a part of the pig’s neck, deboned and cured, it becomes a cold cut, called coppa.
This cured meat is of high quality, cylindrical in shape, with a typical fragrant aroma when cut. The aromatic intensity and persistence on the palate increase with aging, starting from a minimum of 80 days and can reach several months. The coppa is a typical Italian cured meat, known by various names depending on the region of origin.
This sausage is made from the upper part of the neck and part of the shoulder. The meat is salted, massaged, and stuffed into natural casings, tied by hand with hemp string, and aged for at least 80 days to start dehydration and the consequent increase in aroma and taste.
Sold and vacuum-packed in pieces of about 0.5 kg
Nutritional values of aged pork Coppa
| Average values | per 100 grams |
|---|---|
| Energy | 1394 Kj 333 Kcal |
| Fats | 23 gr |
| Saturated fatty acids | 8.3 g |
| Carbohydrates | 0.5 g |
| Sugars | 0 g |
| Proteins | 31 gr |
| Salt | 3 gr |
| Fiber | 0 g |
Claudia Pelagi (verified owner) –
Prodotti ottimi servizio a casa molto accurato e solerte, grande gentilezza.
Mattia Apostoli –
Buonasera Claudia, grazie per le sue belle parole! Le auguriamo una buona degustazione e una bellissima serata! A presto, Mattia