The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
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The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
The meat is sweet and tender, rich in flavor and with a pleasant smoked aroma.
Ready for consumption, it can be arranged in slices on the dish and season with oil, lemon, rocket and scales of Parmigiano Reggiano.
There are fine and superb gastronomic specialities, capable of flattering, every time, those who seek unpublished experiences for the palate.
The recipe has no secrets: the best cuts, the wise hand of man, the time necessary to perfect the flavors and... nothing else.
Delicacy in the name of a true culture for high gastronomy and a deep passion for meat.
Good, healthy, full of quality: to meet them, it is always a pleasant custom and a rare pleasure.
Specific References
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The Designation of Protected Origins "Coppa Piacentina" is reserved for the product of sausage that meets the conditions and requirements set out in this production disciplinary.