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Coppa Piacentina DOP Giordano 0,7 kg
The coppa piacentina DOP Giordano is a traditional cured meat with an excellent balance between the fat and the meat, a unique product. Its skin has already been removed, so it is ready to be consumed.
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Size
0.7 Kg ca
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Shipping costs 50% discount for orders from 139€
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Fresh products
The products are packaged in the way that their freshness is preserved
Coppa Piacentina DOP Giordano 0,7 kg
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The Coppa Piacentina DOP is made with the cervical muscles of pigs born and bred in Emilia Romagna or Lombardy. The weight of the fresh coppa, before the production, can be below 2.5 kg. Its main peculiarity is its sweetness, given by the perfect balance between the fat and the meat and also by an attentive use of salt and spices to avoid overpowering the taste of the meat .
| meat | Suina |
|---|---|
| Size | 0.7 Kg ca |
| Location | Prodotto in Italia |
| How it's made | The steps of the production of the Coppa Piacentina DOP are: first of all the meat, that is carefully selected by skilled butchers, is deboned and then salted. This process is carried out by hand by rolling the meat on a specific amount of salt and other aromas. The next step is the salting, which is moving the meat into a controlled temperature cell in order to facilitate the salt to penetrate into the meat so that it can become sweet and fragrant. The meat is put into a pig casing that is nothing more than a very thin, resistant and odourless membrane. The coppa is then tied and pierced to allow the meat to dry and the pre-curing of the meat, which is carried out for about 25 days in well-aired rooms. The last step is the curing that takes place in fresh and humid cellars. The Coppa Piacentina DOP curing lasts at least 6 months. |
| Storage | In the fridge at 4°C |
| Aging | medium-aged |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The Coppa Piacentina DOP is an excellent cured meat, especially when consumed on its own or as an aperitif together with great wines. Outstanding when paired with metodo classico wines such as the Franciacorta and the Trento DOC. The main pairing is still with the Emilian Lambrusco.
Technical Identity
Average expiry date
6 months
Salami type
Salami
Type of meat
Pork
Recensioni
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