Coppa Regale (The Royal Coppa) is so called because it comes from large pigs still bred with methods linked to the rural tradition. These are small farmers who select some pigs during the year and bring them to an exceptional development, around 200-250 kg of weight. When we pick up a few dozen of fresh coppas of these beautiful animals, Le Regali take shape. The considerable weight and consistency of the meat allows us to continue the seasoning up to 8 months, and even beyond that if we have the patience, and to taste the real treasures of Norcina art.
RAW MATERIALS USED: Large national fresh pork coppa
NATURAL ENVELOPE: Parietal wall of pig
SEASONING: 8 months
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 parts, very compact consistency.
ORGANOLEPTIC CHARACTERISTICS: sweet, savory and juicy flavor, flavors of dried fruit, intense and spicy aroma with hints of almond and memories of the cellar.
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in cellophane.
CONSUMPTION: To be tasted as it is, thinly sliced, after having removed the skin, only accompanied by fragrant bread. We like to call it a "meditation salami".