Product description
Coppa di Parma consists within the pork neck muscles which can be trimmed with care. In the best cells, the beef undergoes the dry salting process, a process that allows the product to take on completely its wealthy and charming flavor. After the resting period, the COPPA is wrapped in a natural casing, hand-tied and let it dry. Then it’s moved to the agint phase, which lasts a minimum of 60 days; all over this time the beef acquires its typical texture, taste and aroma.
Ingredients
pork, salt, dextrose, pepper, garlic. Antioxidant: sodium ascorbate. Preservatives: sodium nitrite, potassium nitrate. Gluten free.
100% italian food
Typical italian recipe
Gluten free, Lactose free, Milk protein free, OMG free
Typical Italian cold cuts with a refined and balanced taste. With a wealthy flavour way to the standard processing
For a snack with wholemeal bread, pecorino cheese and Coppa
