Seasoned Coppa Parma (Pork sausage)
Product information
- Origin: Emilia Romagna - Italy.
- Package: Vacuum-packed.
After salting with a mix of salt, pepper and different spices used to "massage" the meat, one proceeds by rolling up the coppa into a pork bowel, binding it tight and letting it season for some months in rooms where temperature and humidity are carefully controlled.
This coppa has a round but sweet taste not very strong and a delicate and a subtle scent that becomes progressively finer as fast as the seasoning continues.
When cut the pulp looks compact, homogeneous and bright red, with some slightly rose-coloured white fat.
Latest update of the site
06 February 2012
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