A small coppa but with a big heart
Made with small national fresh pork meat. Dry salted and stuffed into pork fat skin (natural wall diaphragm).
Aged around 90/120 days. Flavored with the same ingredients of the Piacenza recipe even if dosed in different ways given the small size.
Without any type of allergen, gluten nor milk derivatives free. When cut it is bright red in the lean parts and pink / white in the mixed ones. Its soft consistency. Sweet and savory flavor, delicate and slightly spicy aroma. It is conserved if whole from 12 to 15 ° C, humidity 60/80%.
Once cut in the refrigerator wrapped in cellophane. To be consumed as it is, thinly sliced, after having removed the skin.
Average weight 1,200-1,500 kg.
Exclusively sold in the best stores and supermarkets of the Italian GDS.