Sliced Joselito Coppa
100% natural, no additives or preservatives
Additional information
Content
- 1 Blíster de Coppa Joselito Loncheada 60 g
The coppa undergoes a natural curing-drying process of around 6 months and is characterized when cut by intramuscular and especially intermuscular fat marbling. Its distinctive dark red tone is interspersed with fat streaks, giving way to a predominance of pinkish-white fat that contributes to its juicy meat and intense aroma.
Joselito coppa is made exclusively from the pork neck cut, a triangular-shaped piece located cranially next to the loin. It is seasoned with sea salt, pepper, and garlic and shares muscles with the loin (longissimus, lumbar, and thoracic), although only the portions corresponding to its insertion are used.
Ingredients
Ingredients of Joselito Coppa: pork neck, sea salt, pepper, and garlic.
Curing
Joselito Coppa is naturally cured for over 6 months.
Format
1 vacuum-packed blister of Joselito Coppa Gran Reserva, 60g.
Conservation
Store refrigerated between 4 and 10ºC.
Tasting Note
Joselito Coppa is known for its intense and long-lasting flavor. It is a juicy piece located cranially to the loin. Its exceptional marbling is skillfully distributed in reddish meat of various hues, and the light touch of pepper adds grace. Coppa is a balanced, easy-to-enjoy piece that can win over any palate with its enveloping and refined taste.
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 |
| Saturated | 11.4 g |
| Monounsaturated | 20.3 g |
| Polyunsaturated | 4.1 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.