Cured pork sausage
Cured coppa from Livigno
In Livigno, coppa is called 'bondiola', in local dialect, and is a typical cured meat obtained from the particularly succulent neck of the pig. Processing with spices and natural flavourings, combined with prolonged maturing, transforms this Italian raw material into a cured meat with a noble appearance, an intense pink colour with elegant whitish streaks, and a delicious yet rustic flavour.
Nutrition declaration
Energy
kj 1464 / kcal 350
Fats
of which saturated fatty acids
30 g
12 g
Carbohydrates
of which sugars
0 g
0 g
Protein
20 g
Halls
4 g
Ingredients
100% Italian pork, salt, garlic, pepper, natural flavouring, wine, dextrose*.
* allergens
Format
Whole, half vacuum packed, sliced at point of sale
Weight
1 - 1.5 kg
Seasoning
4 months
