Mediterranean
Bay leaf · rosemary · clove · garlicHerby and aromatic, the warm spices of a Mediterranean kitchen.
Marbled, savoury, rich and melting.
Coppa is the muscle that runs from the pig’s neck into its shoulder. It is laced with fine streaks of fat, and that is its secret: at room temperature the fat softens, and every thin slice melts on the tongue.
Our pork comes from a small farm in Ratchaburi, where the pigs are raised free-range and without hurry.
The whole neck is covered in sea salt, curing salts and the spices of its flavour.
For a full month it is massaged by hand, every single day, so the cure works through evenly.
Then it is left alone to age slowly, for 120 days or more.
Finally it is sliced thin in-house and packed in 100 g packs.
Each one has its own label colour, so you can find it in the fridge.
Herby and aromatic, the warm spices of a Mediterranean kitchen.
Nothing more than salt and pepper, so the pork itself does the talking.
A gentle touch of cold applewood smoke, soft and slightly sweet.
The southern Italian way, with chilli and smoked paprika for a warm kick.
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| Energyพลังงาน | 335 kcal |
| Total fatไขมันทั้งหมด | 26 g |
| Saturated fat | 9.5 g |
| Carbohydrateคาร์โบไฮเดรต | 0.5 g |
| Sugars | 0 g |
| Proteinโปรตีน | 24 g |
| Sodiumโซเดียม | 1800 mg |
Calabrian Capocollo: 339 kcal, carbohydrate 1.5 g, sugars 1.0 g. Everything else is the same.
Calabrian chilli capocollo? Try a Primitivo.