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Coppa Piacentina DOP Val d'ongina
The coppa piacentina DOP of the Val D'Ongina salumificio is produced with meat from pigs bred in Italy, the coppa comes from the cervical muscles of the pig. It has a fine and delicate taste, thanks to the long seasoning the digestibility is high thanks to the free amino acids that are created.
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Coppa piacentina PDO of the Val D'Ongina sausage factory online sale
La Coppa Piacentina DOP del salumificio Val D'Ongina è prodotta con carne di suino allevato in Emilia Romagna o Lombardia, da questi viene utilizzata la carne della zona cervicale per preparare questa magnifica coppa piacentina è prodotta con i muscoli cervicali di maiali pesanti nati e allevati in Emilia Romagna o in Lombardia ed il peso della coppa fresca e non lavorata non può essere inferiore a 2,5 kg. La sua caratteristica fondamentale è la dolcezza, data dal perfetto equilibrio tra il grasso e la carne ed un utilizzo molto oculato del sale e delle spezie che possono coprire il sapore del salume.
| meat | suino |
|---|---|
| Size | 1 kg ca |
| Location | Prodotto in Italia |
| more informations | Valori medi per 100g di prodotto: Valore energetico: 1673 kJ / 400 kcal Grassi: 63 g di cui acidi grassi saturi: 811,7 g Carboidrati: 1 g di cui zuccheri: 0 g Proteine: 24 g Sale: 4,3 g |
| ingredients | Coppa di suino, sale, aromi naturali, spezie. Conservanti: E252 (nitrato di potassio). |
| How it's made | Raw material: cervical muscle of adult pigs, born and bred in Italy; original weight from 2.5 to 3.5 kg. The coppa is trimmed, salted, covered with pork wallet film, tied with string and matured for at least 180 days. 180 days, with a weight reduction of about 40%. The process is carried out according to D.O.P. regulations and certified by a control body authorised by the Ministry of Agricultural, Food and Forestry Policies (MIPA). Ministry of Agriculture, Food and Forestry (MIPAAF). |
| Storage | Store in a cool, dry place |
| Aging | long-ripened |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
Coppa Piacentina DOP Val 'Ongina is an excellent cured meat if eaten alone or as an aperitif with large breadsticks. It goes very well with classic method wines such as Franciacorta DOCG and Trento DOC, but the best combination is with a good glass of Lambrusco from Emilia Romagna.
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