The product
Pancetta Coppata Senza Cotenna
Pancetta without rind and fat, with a lean coppa in the middle
Code:
78254
Country of origin:
Italy - Emilia Romagna
Weight:
5 kg
Minimum order:
1 piece
| Description | Skinless pancetta, without fat, with a lean coppa in the center and with pork from Emilia Romagna and Lombardy |
|---|---|
| Appearance | When cut, it's middle is a strong meaty colour, with the fat surrounding it a lighter pink colour |
| Taste | Sweet and sapid at the same time, with a nice aroma of meat |
| Maturing | At least 60 days |
| Our selection | Salumificio Grossetti is a family company whose history started in the XVII century in Pianello, a small peasant village on the hills in Valtidone valley, between Pavia and Piacenza. Grossetti family used to run a delicatessen shop and to produce in winter the typical charchuterie from pigs bred by local farmers. This tradition, handed down from generation to generation is preserved even today by Antonio and his family, with a passion and an enthusiasm that conquered us |
| Ingredients | Pork, salt, flavorings, spices, dextrose,antioxidants E301, preservatives: E252, E250. |
|---|---|
| Weight | 5 kg |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at temperature between +2 +7 °C |
| Instructions for use | Product without casing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1114 kJ / 268 kcal Fat: 20 g of which saturates: 8 g Carbohydrate: 0 g of which sugars: 0 g Protein: 2 g Salt: 4 g Typical value per 100 g |
The producer
Salumificio Grossetti - Strà di Nibbiano (PC) - Emilia Romagna
Why we chose them
Salumificio Grossetti has a long family tradition in the production of typical cold cuts of Piacenza area, handed down from generation to generation.
The laboratory was founded in 1875 in Pianello Val Tidone, a peasant village on the hills, in the heart of Valtidone. Since then, the delicatessen
shop has been producing its own cold cuts, only in winter, using the pigs raised by local farmers. Today, after four generations, that laboratory has
become a modern plant. Antonio Grossetti together with his sons and nephews Enrico, Alessandro and Eugenia did not accept any shortcuts: the
cured meats are still made with a keen eye for quality: "the taste must come only from meat and seasoning" - Antonio says. For this reason, very little
salt is used in processing, obtaining a range of salami recognisable by their sweetness. Antonio is also the President of the Salumi DOP Piacentini
Consortium. Salumificio Grossetti belongs of course to the Consortium and is the only one in Europe to have received the protected designation of
origin for three products: Coppa Piacentina DOP, Pancetta Piacentina DOP and Salame Piacentino DOP
From the same producer
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