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Coppa Joselito

Sin glutenSin lactosa
The coppa undergoes a natural curing-drying process of about 5 months and the cut is characterized for being a streaky piece of intramuscular fat and particularly intermuscular, with a marbled appearance. The characteristic dull red tone is tinged with fatty marbling giving rise to a greater protagonism of the rosy white that constitutes a succulent meat and intense aroma.
Coppa Joselito is made using only the head of the pig, it is a triangular shapes piece located next to the loin at the base of the skull It is seasoned with sea salt, pepper and garlic and shares the same muscles with the back, (longissimos, lumbar and thoracic), but only the portions corresponding to its insertion
INGREDIENTS
The ingredients of Coppa Joselito are: pork head, sea salt, pepper and garlic

MATURING

Coppa Joselito is naturally matured for more than 6 months.
FORMAT
Whole piece vacuum packed and wrapped in Joselito gift wrapping paper.
PRESERVATION
Keep in a cool and dry place
PREPARATION
Coppa Joselito should be removed from its packaging 24 hours before consumption
CONSUMPTION
It is recommended to consume the Coppa Joselito at room temperature, between 20 and 25 ºC.
TASTING NOTE
Coppa Joselito is characterized by an intense and prolonged taste on the palate. It is a succulent piece that lies just below the spine in cranial position. The exceptional marbling is skilfully distributed throughout the reddish flesh of different shades, and the delicate touch of pepper, adds grace. Coppa is balanced and easy on the tongue, capable of conquering any palate with its enveloping and refined flavour.
NUTRITIONAL VALUE*
Average nutritional values (g/100g) of the product
Energy value (KJ/Kcal) 1.850 KJ / 446 Kcal
Protein (g) 30,9 g
Carbohydrates g of which (g) 0 g
Fat 35,8 g of which Saturated 11,4 g
Monounsaturated 20,3 g
Polyunsaturated 4,1 g
Dietary fibre (g) 0 g
Salt (g) 4,1 g
* Due to its traditional artisan preparation and the greater or lesser marbling of the pieces, some of the values described above may vary.
Ekomi