A variant of the Spalla Cotta smaller in dimensions. It is therefore available in smaller sizing: when whole it can weight around 3 kilos. It is also available cut in half and vacuum-sealed.
- Packaging: Vacuum
- Weight: 1.4 Kg
Ingredients: pork meat, salt, dextrose, fructose, spices and natural flavourings. Antioxidant: sodium L-ascorbate Preservatives: sodium nitrite
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 460 – kcal 110
Fats 5 g of which saturated fat acids 2 g
Carbohydrates 1 g of which sugar 0,9 g
Proteins 15 g Salt 2 g
Minimum aging period
Approximate weight of the finished product 6 kg
Chemical physical features Aw <0,96 and 5,5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x104 ufc/g
Enterobacteriaceae: <1,0x102 ufc/g
Escherichia coli: <1,0x101 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 55÷65%
Ashes: 1÷4%
Proteins: 15÷25%
Lipids: 10÷20%
Packaging
Whole, half and cuts: vacuum-sealed
Shelf-life Vacuum-sealed: 6 months
Tag Present if vacuum-sealed
Seal Absent
Storage conditions Store at T< +4°C
How to use Ready for use
Vacuum sealed Baked Coppa can be stored in the fridge for six months.
Once cut it can be stored for ten days, 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.
