A strict regulation approved by the European Union controls and protects the production areas, the care in the welfare of the animals and the choice of the pigs that must possess specific characteristics, the methods of processing and maturing.
The Gambero Rosso, in its Guide to Large Salami of 2013, awarded our DOP Coppa with the recognition of excellence: the 3 slices, with a score of 90-95 cents, which means great taste and aromatic impact. It was the only seasoned coppa to have this recognition.
RAW MATERIALS USED: Large national fresh pork coppa
NATURAL ENVELOPE: Parietal wall of pig
SEASONING: approximately 180 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork coppa, salt, spices, preservatives: potassium nitrate and sodium nitrite
CUT appearance: red / amaranth in the lean and pink parts in the mixed ones. Compact but not dry consistency.
ORGANOLEPTIC CHARACTERISTICS: sweet and savory taste, flavors of dried fruit, intense and spicy aroma with hints of almond.
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut it can be kept in the refrigerator wrapped in cellophane
CONSUMPTION: To be tasted as it is, thinly sliced, after having removed the skin or for delicious recipes.