The product
Coppa di Testa
A great salami coming from Tuscany
- Sku:
- 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
- Our selection
- Viene prodotta in modo rigorosamente artigianale dalla Macelleria Marini, che si dedica da ben quattro generazioni alla lavorazione del maiale
- 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
Selected because
Macelleria Marini has a history stretching back over a century, beginning in the small
farming hamlet of Ferruccia, in Tuscany, in 1904, with the processing of
meat sourced from small local farms. Pork processing is a family art that has been
passed down from father to son, and amongst
brothers and nephews, for four generations now: today, Nicola and Manuel work in the
cured meat workshop and the butcher's shop - which was refurbished in 2007 - helping
their mum Patrizia and dad Marco to keep this little temple of flavour running. The
range of products extends from cured to cooked meats: following a careful
selection of raw materials, the cured meats are still prepared the old-fashioned way
and naturally cured, making use of the air in the cellars of the ancient
farmhouse, which has been beautifully restored. In Agliana and the surrounding area,
the Marini butcher's shop is something of an institution, but its products are
appreciated well beyond
the region's borders, throughout Italy and even abroad. In 2009, the business won the
Golosaria Award for 'Best Butcher's Shop'.
