Coppa is made from the upper cervical muscle of the pig. It undergoes salting, seasoning in a marble basin, and drying for 60 days. During rest periods, the salami are evenly spaced in open-bottomed containers for proper airing, then hand-wrapped in lard skins and bound before a brief drying period. Finally, they are cured in rooms with controlled temperature and humidity. When sliced, it has a compact texture, with a dark red colour veined with delicate white fat.
Coppa Stagionata 1.7kg LA BOTTEGA DI ADÓ
Cured pork cold cut made from the pig’s upper neck muscle with a marbled texture.
Trade Only
| Format | 1.7kg |
|---|---|
| Brand | BOTTEGA DI ADÓ |
| Origin | Toscana, Italy |
- Gluten free
- Lactose free
Pork meat, salt, spices, garlic, aromatic plants, dextrose, saccharose, antioxidant, E301, Preservatives: E250, E252
| Typical Values per 100g | |
|---|---|
| Energy (kJ) | 1673 |
| Energy (kcal) | 400 |
| Fat (g) | 32 |
| of which saturates (g) | 12 |
| Carbohydrate (g) | 1 |
| of which sugars (g) | 1 |
| Protein (g) | 27 |
| Salt (g) | 4 |
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