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    coppa corse
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Coppa Corsica

Corsican coppa is a cured dish of Corsican origin made from boneless pork loin, salted, dried and matured. It is generally eaten raw or cooked.
From
Corsica
Weight
400 g
12,00€
12,00€ €
€30,00 kg

Delivery in 24-48 hours to your home or to a relay point

Free delivery from 20 € purchase
-20% discount from 80 € purchase

Tasting advice

1. Take out the sausage at least 15 minutes before eating it.
2. Do not hesitate to enjoy this sausage when it is very dry.
3. Cut thin slices for an authentic tasting experience.

Ingredients

Pork loin (Origin France), salt, sucrose, dextrose, pepper. Antioxidants: ascorbic acid and sodium ascorbate.
Preservatives: Sodium nitrite and potassium nitrate.

Allergens: None


Best before date (BBD): 40 days.

Nutritional values

Average values ​​for: 100 g: Energy 1107 kJ (or 266 kcal); Fats 18 g of which saturated fat 7.1g Carbohydrates <0.5g of which Sugars <0.5g; Protein 26 g; Salt 6.3g

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Presentation of the Coppa Corse

A dried charcuterie typical of the Isle of Beauty, Coppa Corse is made from pork meat exclusively from the Nustrale breed. The manufacturing process is strictly regulated and follows a PDO published in 2013 to guarantee the quality of the product.
Coppa is made from boneless pork loin, salted, dried and matured for several months. This maturation produces a charcuterie with a soft texture and a truly unique taste.
“Coppa di Corsica” or “Coppa de Corse” has a fairly firm consistency to the touch.

When slicing, the intermuscular fat is visible.
The slice is uniform, with a pinkish red to deep red and marbled color and its texture can vary from dry to soft.
Tasty and very fragrant, the meat retains a good suppleness in the mouth as well as a complex aromatic bouquet and a light smoky taste gives it all its power.
A high quality product, coppa di Corsica is renowned for its distinct taste and incomparable flavour.

Best before date (BBD): 40 days.

It is recommended to store this product at a temperature below 18°C.

This product is subject to desiccation.