SEPP' Cured Pork Collar - Premium

Description

This specialty, SEPP'Coppa / Nackenspeck, is made from pork neck (Vulkanlandschwein / AMA Quality Seal) and traditionally dry-cured with salt and natural spices, lightly smoked, and aged for approx. 10 weeks. After aging, the Coppa is washed, dried, and packaged. SEPP'Coppa is characterized by a reddish-brown, dry surface and a strong, intense meat-red interior, streaked with fat. This unique specialty is an insider tip for connoisseurs.

• Artisanally produced in South Tyrol
  
• Delicately aromatic with a mild smoky flavor
• Aged for 10 weeks
• Highest quality through a unique family recipe
• Regular strict controls throughout the entire production process

Serving Suggestion

We recommend slicing the SEPP'Coppa into very thin slices (similar to carpaccio) and, if desired, enhancing it with Parmesan, arugula, olive oil, and possibly balsamic vinegar. Coppa is also excellent as a cold cut.

Ingredients

Ingredients: Pork (Vulkanlandschwein / AMA Quality Seal)*, salt, spices, dextrose, sugar, antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate, smoke.
*Origin: AT

Nutritional values / 100g: 1482kJ / 355kcal; Fat content: 23.6g, Of which saturated: 9.4g; Carbohydrates: 1.1g, of which sugar: 0.9g; Protein: 34.6g; Salt: 4.6g;

Preview images may differ in shape and appearance from the delivered specialty. It is, after all, a natural product. ;) Knife, "Schüttelbrot" (crispbread) and herbs are not included in the package.


Microbiological Parameters
The product complies with the microbiological parameters according to VO (EG) 2073/2005 in its latest version.

GMO (Genetically Modified Organisms)
The product contains no genetically modified organisms that would require declaration on the label. No genetically modified materials were used in the production of the product (according to EUVO (EG) 1829/2003 and
VO (EG) 1830/2003)