Description
The Coppa Piacentina DOP from the Val D'Ongina salumificio is made with pork raised in Emilia Romagna or Lombardy. The meat from the neck area is used to prepare this magnificent Coppa Piacentina, produced with the neck muscles of heavy pigs born and raised in Emilia Romagna or Lombardy. The weight of the fresh, unprocessed coppa cannot be less than 2.5 kg. Its fundamental characteristic is its sweetness, given by the perfect balance between fat and meat and a very careful use of salt and spices that can overshadow the flavor of the salami. Pairings: The Coppa Piacentina DOP Val 'Ongina is an excellent salami when consumed on its own or as an appetizer paired with great breadsticks. It pairs excellently with classic method wines such as Franciacorta DOCG and Trento DOC, but the main pairing remains with a nice glass of Lambrusco from Emilia. Storage: Store in a cool, dry place Processing: Raw material: neck muscle of adult pork born and raised in Italy; original weight from 2.5 to 3.5 kg. The coppa is trimmed, salted, covered with pork parietal film, tied with strings, and aged for at least 180 days with a weight loss of about 40%. The process follows the D.O.P. regulations and is certified by a control body authorized by the Ministry of Agricultural, Food and Forestry Policies (MIPAAF). Aging: 22 Other: Average values per 100g of product: Energy value: 1673 kJ / 400 kcal Fats: 63 g of which saturated fatty acids: 811.7 g Carbohydrates: 1 g of which sugars: 0 g Proteins: 24 g Salt: 4.3 g