Coppa Italiana DOP

Un prodotto di qualità superiore dal profumo delicato ed invitante, ottenuto dalle fasce muscolari del collo del maiale . E’ davvero irresistibile servita come antipasto in compagnia del nostro culatello e del salame annaffiati con del buon Lambrusco o Fortanina di Parma. Caratteristiche: Colore rosso, inframmezzato di bianco rosato delle parti marezzate. Profumo dolce e caratteristico, gusto dolce e delicato. Abbinamento: Vino rosato fresco o rosso giovane brioso The meat is salted and massaged ( this is needed to facilitate both the penetration that the uniform distribution of salt ) are then stuffed into a natural casing and aged . During operation are added spices and herbs typical of the various locations where the cured meat production. In the past , for its maturation , he wrapped the meat in a raw canvas or was tied with hemp twine . This name is also regarded as any part of the pig , excellent for cooking barbecued , grilled or soapstone . It takes different names depending on the region .