Corsican Coppa, approx. 1.4 kg

cured and smoked neck fillet / échine salée et fumée, EUR 37,10/kg, about 1,2kg - finely sliced it develops its aroma.

Corsican speciality made from pork neck and fillet. The meat is inserted into intestines and tied in a net. After traditional curing it is left to mature for about 60 days. During this process it loses about 40% of its original weight. In Corsica, the coppa is wrapped in a cloth soaked in white wine to prevent further drying out and to keep the meat tender. Coppa is mainly used in very thin slices as cold cuts. Without colorants - SANS COLORANT Smoked over chestnut wood smoke and smoke of the heather of BASTELICA - Fumé au bois de châtaignier et à la bruyère de BASTELICA. Ingredients / INGREDIENTS : PORK - salt - dextrose - saccharose - spices - ascorbic acid E316 - saltpetre ECHINE DE PORC - sel - dextrose - saccharose - épice - conservateur E316 - salpêtre product subject to natural dehydration - PRODUIT SUJET A DESSICCATION. --- the image may differ slightly from the actual coppa and label --- (The label may have a different layout)