Simonini Coppa Pork Sliced, 100g

The anatomical part of the neck is trimmed to remove the excess fat, set in a controlled temperature cell for 24-48 hours and seasoned with a mixture containing salt and other ingredients. After about 2 weeks, the product is stuffed into a cellulose casing, hung in the drying cells and later in the curing cells. When the product has reached the pre-set loss in weight (usually after 12 weeks), the neck is cured and ready to be sliced. Finally, the product is sliced, ATP packaged and labelled for distribution. Highlights: A treasured Italian product made in an Italian factory to give us a delicacy made from the finest cuts with traditional pork flavouring and cured for months. Sliced as thin as possible to capture its true tenderness. With a sweet and delicate taste, it is ideal for an Antipasto platter or for a panino.