Coppa Joselito Loncheada
Coppa Joselito Loncheada

    Sliced Joselito Coppa

    100% Natural, no additives or preservatives

    Sin gluten Sin lactosa
    CONTENIDO
      Blister pack of Sliced Joselito Coppa 60 g
    faq

    The coppa undergoes a natural curing-drying process of about six months and when cut is characterised by a marbled piece of intramuscular and especially intermuscular fat. The characteristic dull red tone is tinged with streaks of fat, giving way to a greater prominence of the pinkish white that constitutes a juicy meat with an intense aroma.

    Joselito coppa is made only with head the of the pig, a triangular piece of pork that is located after the loin in a cranial position. It is seasoned with sea salt, pepper and garlic and shares with the loin the same muscles (longissimus, lumbar and thoracic), but only the portions corresponding to their insertion.

    Format

    1 blister pack of vacuum-packed Sliced Joselito Coppa Gran Reserva of 60.

    INGREDIENTS
    The ingredients in Joselito Coppa are: pork head, sea salt, pepper and garlic.
    CURING
    Joselito Coppa undergoes more than 6 months of natural curing.

    CONSERVATION

    Keep refrigerated between 4 and 10 °C.

    TASTING NOTE
    Joselito Coppa is characterised by an intense and long-lasting flavour on the palate. It is a very juicy piece of meat which is located next to the loin in a cranial position. Its exceptional marbling is expertly distributed through the various shades of reddish flesh. The light touch of pepper adds to its gracefulness. Coppa is a well-balanced and easy-to-taste product, capable of winning over any palate with its enveloping and refined flavour.
    NUTRITIONAL VALUES*
    Average values per 100 g of product
    Energy value (KJ/Kcal) 1,850 KJ/446 Kcal
    Protein (g) 30.9 g
    Carbohydrates g of which (g) sugars 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 the handmade production and the greater or lesser fat marbling in the pieces, values with some deviation from those described may be detected.
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