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The aged Astigiana coppa from Quadro Carni e Salumi is a quality cured meat that conveys the local aromas and flavours of Piedmont. With a truly delicate and inviting aroma, it is made from the muscular sections of the pig’s neck. Characteristics: boneless pork neck, spiced, salted and aged for at least 90 days. Red in colour, interspersed with the pinkish-white of the marbled parts. Sweet and characteristic aroma, sweet and delicate flavour. Storage: the coppa should be placed in the refrigerator after removing the skin and wrapping it in a cloth. Remove it from the refrigerator at least one hour before slicing. It is recommended to remove the outer casing before thinly slicing the coppa, so that any mould present does not affect the flavour inside. If the coppa is very well aged, it is advisable to leave it wrapped in a cloth soaked in white wine for an entire day to facilitate peeling. Quantity: 800-gram vacuum-packed piece.
Price including VAT
The aged Astigiana coppa from Quadro Carni e Salumi is a quality cured meat that conveys the local aromas and flavours of Piedmont. With a truly delicate and inviting aroma, it is made from the muscular sections of the pig’s neck. Characteristics: boneless pork neck, spiced, salted and aged for at least 90 days. Red in colour, interspersed with the pinkish-white of the marbled parts. Sweet and characteristic aroma, sweet and delicate flavour. Storage: the coppa should be placed in the refrigerator after removing the skin and wrapping it in a cloth. Remove it from the refrigerator at least one hour before slicing. It is recommended to remove the outer casing before thinly slicing the coppa, so that any mould present does not affect the flavour inside. If the coppa is very well aged, it is advisable to leave it wrapped in a cloth soaked in white wine for an entire day to facilitate peeling. Quantity: 800-gram vacuum-packed piece.
