Coppa whole 2 kg ca
DESCRIPTION
Code: C120
For the production of the cup, the neck muscles of heavy pigs are used. The production technique partly recalls that used for raw ham and partly that of long-aged salami: the first phase in fact involves salting with a mixture of salt, pepper and various spices (e.g. cinnamon, cloves, nutmeg), which is made to penetrate the meat through a skilful massage. After that, the product is wrapped in pig intestine and enclosed in a tight binding, to then move on to the drying and seasoning phase: the latter lasts from 3 to 6 months and takes place in special rooms with controlled temperature and humidity.
Price for Kg. 18,50
37,00 €
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