€ 98,90 for 2,8 kg ca.
The Coppa is a particular type of cured meat typical of the Emilia Romagna area, specifically from Parma and Piacenza. This coppa is produced in Parma using high-quality pork and then refined in the cellars of the La Casara dairy in Roncà, owned by the Roncolato family.
The refinement process involves placing red wine in contact with the coppa, which is already aged for 6 months. This allows the wine to penetrate much deeper through cellular osmosis into the meat, making it particularly soft and fragrant with very pleasant typical aromas.
The red wine used is the typical one from Valpolicella.
Coscia suina, sale, aromi e spezie, conservanti E252 (potassio nitrato).
The flavor of red wine decisively penetrates the mass and renders it particularly pleasant and fruity.
A particular sensation that blends with the typical spiciness. Soft and excellent for slicing.
For wines like Valpolicella Classico and Sangiovese or slightly soft Lambrusco Grasparossa.
€ 98,90
for 2,8 kg ca.
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Veneto
Full seasoned red wine cup 2.8 kg
