The product
Coppa al Ginepro
A unique Coppa produced in a traditional way, perfumed with Juniper and aged
Code:
82515
Country of origin:
Italy - Aosta Valley
Weight:
1,3 kg approx
Minimum order:
1 piece
| Description | A unique piece of Charcuterie coming from Aosta region. This is a Coppa produced in a traditional way. It is perfumed with Juniper for 45 days and then aged for at least 5 months |
|---|---|
| Appearance | Intense red in color, with obvious veins of fat, it has a compact and firm consistency. Slightly flattened at the ends, requires a careful trimming and a careful removal of fat |
| Taste | Sweet, round and perfumed with the Juniper aromas. The aftertaste is round, slightly meaty with hints of wet wood and notes from long aromas of juniper and berries |
| Maturing | At least 5 months |
| Our selection | It is produced in a truly artisanal way, in the beautiful Maison Bertolin cured meat factory, in Arnad in the Aosta Valley, respecting ancient traditions handed down from generation to generation since 1957, when grandfather Guido ran the village butcher |
| Suggestions | Perfect in assorted platters of cold meats and as an appetizer as well. Excellent in sandwiches with the addition of some fresh Asiago cheese. Marvelous with red medium bodied red wines like Toreldego Rotaliano and white wines like Gravina |
| Ingredients | Pork, salt, juniper 2%, dextrose, sucrose, spices, natural flavors, aromatic plants, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite |
|---|---|
| Weight | 1,3 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at +0 to +6 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1641 kJ / 395 kcal Fat: 31 g of which saturates: 10 g Carbohydrate: 0,5 g of which sugars: 0,5 g Protein: 29 g Salt: 5,6 g Typical value per 100 g |
The producer
Salumificio Bertolin - Arnad (AO) - Valle d'Aosta
Why we chose them
Salumificio Bertolin was born in 1957, when Guido arrived at Arnad in Valle d'Aosta region and he founded the first
butcher shop of the village. The aim of the business was to produce handmade charcuterie according to the ancient
traditions. The original recipes became a family treasure and they were handed down from one generation to another.
Today Salumificio Berltolin produces the charcuterie through modern technologies of production adapted to the methods
and the times of the original recipes. Today as yesterday, Bertolin family follows personally the whole chain of
production.
From the same producer
See also:
You might also be interested to the following products
-
-
Ossocollo Coppa StagionataA typical cured neck of pork produced on the hills of Valdobbiadene