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|
| Denomination |
| Whole and sliced coppa salami. |
| Raw material |
| Fresh pork coppa from prime quality meats, carefully selected
and certified. |
| Packaging |
| Whole – Whole vacuum-packed and under modified atmosphere. |
| Weight |
| Whole: from 1 to 2 kg – Sliced: 500g. |
| Processing steps |
The coppa salami, first trimmed from fat and rinsed in dry
white wine seasoned with garlic, are later placed into a steel
tub, covered in herbs and spices, and turned over and massaged
for a few days.
Later, they are taken out of the tub and, after rinsing with
vinegar mixed with lukewarm water, they are wrapped in a cloth
and placed inside a net.
Finally, they are hung onto racks and sent to curing. |
| Curing |
| 1 month and a half. |
| Ingredients |
| Pork, salt, dextrose, sucrose, herbs. |
| Preservatives |
| E 250 - E 252. |
| Anti-oxidants |
| E 301. |
| Expiration and conservation |
To be kept refrigerated, from + 4°C to + 6°C.
Vacuum-packed:
9 months. |
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