€ 83,60 for 2,5 kg ca.
The Coppa is a particular type of cured meat typical of the Emilia Romagna region, especially from Parma and Piacenza. This coppa is produced in Parma using high-quality pork and is then aged in the cellars of the La Casara cheese factory in Roncà, owned by the Roncolato family.
The aging process involves placing white wine in contact with the coppa that has already been aged for 6 months. In this way, the wine penetrates much more through cellular osmosis into the mass of the meat, making it particularly soft and fragrant with very pleasant typical aromas.
The white wine used is the typical one derived from the Durella grape, an indigenous grape from the Verona region of Lessinia.
Carne di suino, sale marino, pepe, aromi, spezie Conservanti: E 250 – E 252. Involucro non edibile.
Shelf-life: 4 mesi
The Durello wine cup and Durella grape is very aromatic and soft with a nice sweet sensation of fruit and white must.
Its softness makes it easy to slice even with a knife.
Great for fresh summer appetizers and pairs well with moderately aged cheeses and medium-structured white wines like Soave Superiore or Fiano.
Also sparkling rosé or sparkling Durello for aromatic resonance.
€ 83,60
for 2,5 kg ca.
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Veneto
Full Seasoned White Wine Cup 2.5 kg
