Label Rouge - Corsican Coppa, approx. 0,6 kg

approx. 600 gr. "Label rouge" product: free range, 100% plant-based food, traceability from birth to slaughter. cured and smoked neck fillet / échine salée et fumée, - finely sliced, it unfolds its aroma.

Corsican specialty made from pork neck and fillet. The meat is inserted into a casing and tied in a net. After traditional curing, it is left to mature for around 60 days or more. During this process, it loses around 40% of its original weight. In Corsica, the coppa is wrapped in a cloth soaked in white wine to prevent it from drying out further and to keep the meat tender. Coppa is mainly used very thinly sliced as a cold cut.

Please note that we write "fresh" on our sausage and coppa and lonzu products in order to emphasize that the goods are delivered to you without delay from the Corsican butcher. However, they are already maturing at the butcher's: a layer of salt often forms as a result of the drying process and natural molds sometimes form on the surface or between the casing and the meat, which are only external and cannot penetrate the meat (because of the salt). This can simply be washed off. The label may look different, the belly band may be omitted, it lists the ingredients in detail and also states the calorific value in kJ and kcal.

Ingredients: Neck rump (pork, guaranteed France), salt, pepper, dextrose, sugar, spices, aromatic plants, preservatives: E250, E252. Natural casings, smoked with chestnut wood. Product may have a natural surface bloom. To be eaten raw and without skin.