In the pancetta coppata we find the typical products of our area par excellence. This cured meat is, in fact, obtained by wrapping the lean pork belly around the coppa.
Cut of meat: defatted pork belly and lean coppa
Processing: this cured meat is obtained by wrapping the lean pork belly around the coppa. Salting takes place by combining salt and spices blended according to our traditional recipe, after which it is wrapped in a sheet of parchment paper and tied with elastic string. After the drying phase it is transferred to the maturing chambers, where it remains at controlled temperatures and humidity, for a minimum of 40 days.
Weight: 5.5 / 6kg
Organoleptic properties: pleasant and appetizing aroma.
Eating suggestions: when cut, the slice is almost completely lean, perfect for those who do not like fat, but who do not want to miss out on flavour.