Coppa of Head

coppa-di-testa

Coppa represents a typical culinary product within the Rome area.
It is made by using several different pork cuts which are boiled for 4 hours, minced, and seasoned using pepper, garlic, and natural flavours.
Next the meat is put into special casings for almost 30 hours to convey the desired shape.
Casings are removed once the meat is at room temperature and then vacuum sealed.
Sliced coppa can be eaten alone or with a green salad as well as with a delicious buffalo mozzarella.
You can also try it with a drizzle of extra virgin olive oil, orange zest, black olives, and fresh parsley.

NUTRITIONAL FACTS 100gr
Serving size: 100gr
Calories 474 Kcal – 1984 Kjl
Protein 26% (Nx6.25)
Humidity 29%
Ashes 3.8%
Total Carbohydrate 0.2%
Fats 41%
Nitrites 0%
Nitrates 40 mg/Kg Na No
Ingredients: pork meat, salt, pepper, garlic, natural flavours.