The Ventian Coppa (locally called “Ossocollo”), produced with heavy Italian pigs, is massaged every two days for a couple of weeks with salt, spices (especially cinnamon and cloves), aromatic herbs and Marsala wine. After this, it is aged for a minum of 60 days. The animals come from certified organic breeding farms and the ingredients used are organic as well.
Features: gluten free, no dairy, no nitrites, no polyphosphates and glutamates.
Sizes: 1,8 kg – 0,7 kg (slice vp)