Coppa Cotta,
traditional Italian cured meat.
Coppa Cotta is a traditional Italian cured meat similar to salami. This pork shoulder is cooked in water: meat from the pig’s head is boiled to 200°C and extra tongue and rind are added. It is expertly seasoned and stuffed into synthetic casings.
It weighs 4.5 kg and should be eaten cold.
A special blend of spices, with no peppercorns, makes this pork shoulder exceptionally aromatic and the flavour is delicate.
It has an outer casing in synthetic fibre (Fibrous) and its diameter is approx. 12 cm.
Coppa Cotta is a traditional Italian cured meat similar to salami. This pork shoulder is cooked in water: meat from the pig’s head is boiled to 200°C and extra tongue and rind are added. It is expertly seasoned and stuffed into synthetic casings.
It weighs 4.5 kg and should be eaten cold.
A special blend of spices, with no peppercorns, makes this pork shoulder exceptionally aromatic and the flavour is delicate.
It has an outer casing in synthetic fibre (Fibrous) and its diameter is approx. 12 cm.