The Aged Coppa from Quadro Carni e Salumi is a quality cured meat that carries with it the scents and flavors of the Piedmontese territory. With a truly delicate and inviting aroma, it is obtained from the muscles of the pig's neck. Characteristics: boneless pig neck, spiced, salty, and aged for at least 90 days. Red color, interspersed with pinkish-white of the marbled parts. Sweet and characteristic aroma, sweet and delicate taste. Storage: the coppa should be stored in the refrigerator after removing the skin and wrapping it in a cloth. Remove it from the refrigerator at least an hour before slicing. It is recommended to remove the outer film before thinly slicing the coppa, so that any present mold does not affect the flavor inside. In case the coppa is very aged, it is advisable to leave it wrapped in a cloth soaked with white wine for an entire day to facilitate peeling. Storage methods: keep in a cool place, temperature 15-18°C. Quantity: whole vacuum-sealed.
The Aged Coppa from Quadro Carni e Salumi is a quality cured meat that carries with it the scents and flavors of the Piedmontese territory. With a truly delicate and inviting aroma, it is obtained from the muscles of the pig's neck. Characteristics: boneless pig neck, spiced, salty, and aged for at least 90 days. Red color, interspersed with pinkish-white of the marbled parts. Sweet and characteristic aroma, sweet and delicate taste. Storage: the coppa should be stored in the refrigerator after removing the skin and wrapping it in a cloth. Remove it from the refrigerator at least an hour before slicing. It is recommended to remove the outer film before thinly slicing the coppa, so that any present mold does not affect the flavor inside. In case the coppa is very aged, it is advisable to leave it wrapped in a cloth soaked with white wine for an entire day to facilitate peeling. Storage methods: keep in a cool place, temperature 15-18°C. Quantity: whole vacuum-sealed.
Shipping costs £40.16, free over £249.40
Price VAT included
