The product
Coppa di Testa
A great salami coming from Tuscany
Code:
78260
Country of origin:
Italy - Tuscany
Weight:
5 kg approx
Minimum order:
1 piece
| Description | The meat used in the production of this salami is coming from the head and the neck of the pig |
|---|---|
| Appearance | The color varies from red to pink and white depending on the pieces that have been used |
| Taste | The taste is sweet, fresh, round, full to the palate and delicately meaty. The aftertaste is round and sweet |
| Maturing | Not expected |
| Curiosity | It is produced using the head, the tongue, the remaining bones after the butchering and the rind; all of this is put into a cauldron and cooked in low temperature for about 24 hours; once the cooking is completed, the meat is removed from the head and the bones and seasoned with salt, pepper, rosemary, garlic, then cased in jute clothes, hand-tied and cooled for about 24 hours |
| Suggestions | Delicious simply sliced. Try it in cubes for an unusual salad |
| Ingredients | Pork's meat, pig's head, salt, pepper, natural aromas, vegetal extracts, sugars: dextrose, saccharose, preservative: E250, antioxydant: E300 |
|---|---|
| Weight | 5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between +2 and +6 ° C |
| Instructions for use | Do not puncture the package. Inedible casing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1401 kJ / 338 kcal Fat: 28,7 g of which saturates: 10,1 g Carbohydrate: 0,6 g of which sugars: 0,1 g Protein: 20,9 g Salt: 1,74 g Typical value per 100 g |
The producer
Macelleria Marini - Ferruccia Agliana (PT) - Tuscany
Why we chose them
Macelleria Marini was founded in 1904 by Angelo Marini in the small village of Ferruccia Agliana (PT). During those years the nephew of Angelo,
Lido, and his son Marco, were also involved in the butchery.
Today the family company is run by Marco and his wife, Patrizia, together with their sons, Nicola and Manuel.
In 2007 the ancient butcher shop was replaced by a new one, build in a farmhouse very closed to the old shop.
The cellars of the farmhouse are now used for maturing their hams.
Macelleria Marini has for the last four generations been processing pork.
The careful choice of the meat and the rest of the ingredients, the ancient method of processing the meat and the seasoning in air are some of the
secrets of the quality of the Tuscan salamis produced by Nicola and Manuel Marini and his parents, all according to family traditions.
From the same producer
