Coppa is obtained from the pig’s neck, in particular from the muscular section limited between the upper extremity of the head and the back. The meat obtained from this section is mixed, meaning it has emphasized fat veining. The processing requires a dry salting, the bagging inside a natural gut and the binding. After an aging process of 6 months its sweet and unique flavour can be tasted. Its weight varies around 2 kilos.
- Packaging: Vacuum
- Weight: 1 Kg
Ingredients: pork meat, salt, dextrose, spices and natural flavourings. Antioxidant: sodium L-ascorbate Preservatives: potassium nitrate
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 1676 – kcal 401
Fats 31,6 g of which saturated fat acids 11,8 g
Carbohydrates 0 g of which sugar 0 g
Proteins 28,9 g Salt 4 g
Minimum aging period 4/5 months
Approximate weight of the finished product about 2kg
Chemical physical features Aw <0,92 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1,0x105 ufc/g
Enterobacteriaceae: <1,0x103 ufc/g
Escherichia coli: <1,0x102 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 30÷40%
Ashes: 3÷6%
Proteins: 25÷35%
Lipids: 25÷35%
Packaging
Whole: loose in boxes
Half: vacuum-sealed
Shelf-life
Loose (approximate duration) 6 months
Vacuum-sealed: 6 months
Tag Present if vacuum-sealed
Seal Present if loose
Storage conditions Store at T< +7°C (Vacuum-sealed)
Store at T< 20°C (Loose)
How to use Ready for use
Aged Coppa can be stored for over 6 months in a cool and dry area.
Once cut it can be stored in the fridge for some weeks wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.