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Coppa Joselito
Coppa Joselito 02
Coppa Joselito
Coppa Joselito 02

Joselito Coppa

Additional information

Content

  • Pieza Coppa Joselito, envasada al vacío

Coppa undergoes a natural curing-drying process of about 6 months. When cut, it features marbling from intramuscular and especially intermuscular fat, giving it a marbled appearance. The characteristic muted red tone is interspersed with white-pinkish fat, resulting in juicy meat with an intense aroma.

Joselito Coppa is made exclusively from the pork neck (cabecero), a triangular-shaped cut located just ahead of the loin. It is seasoned with sea salt, pepper, and garlic and shares the same muscles as the loin (longissimus, lumbar and thoracic), though only the inserted portions are used.

Ingredients

Curing

Format

Conservation

Preparation

Consumption

Tasting Note

NUTRITIONAL VALUES*

Energy value (KJ/Kcal)1850 KJ / 446 Kcal g
Protein (g)30.9 g
Carbohydrates (g)0 g
Fat (g)35.8 g
Saturated11.4 g
Monounsaturated20.3 g
Polyunsaturated4.1 g
Dietary fiber (g)0 g
Salt (g)4.1 g

* Due to its artisanal production and the higher or lower fat infiltration of each piece, there may be slight variations from the values described.

Joselito Coppa | 100% natural sausage - Joselito