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The Parma region is not only known for its Prosciutto di Parma, but also for its Coppa. The Italian specialty has a long tradition in this region and is traditionally made from the pork neck. The salt is gently massaged into the meat for even penetration and then it matures for between 90 and 120 days. This is where the Käfer BIO Coppa stagionata develops its unique aroma.
Store refrigerated at 0 to +7°C
Manufacturer:
Feinkost Käfer, Heimstettener Str.1, 85599 Parsdorf
Durability
Composition
| Schweinenacken |
| Meersalz |
| Gewürze |
| Dextrose |
Nutritional values per 100 g
| Energy value | 615 kJ/145 kCal |
| Fats | 1.1 g |
| including saturated fatty acids | 0.6 g |
| Carbohydrates | 0 g |
| including sugars | 0 g |
| Protein | 34.1 g |
| Salt | 3.7 g |
| Fibre | 0 g |