Made from Italian pork belly. Both the “lean” and the “derinded” types undergo a process comprising trimming, squaring, hand-salting with sea-salt, standing, tying and casing, drying, and curing. Lean: made from derinded pork belly, opened out and with all the fat trimmed off. Derinded: made from derinded pork belly with a little of the fat trimmed off.
Coppa Stagionata (approx. 150gr/pc) – Villani
Price Above is per approx. 150 grams
₱444
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COLD CUTS, SALAMIS
Salami Piccante “spicy” (150gr/pc) – Villani
Price Above is per approx. 150gr.
Piccante is a spicy salami with red peppers and several varieties of paprika. It’s hot, but not so much that it overwhelms the great flavor of artisan cured salami.
Salame Piccante translates to “spicy salami”, often called pepperoni. This thin, sometimes curved salami comes from the Calabria region of Italy. For this reason it is often called salame calabrese. Its international popularity has led to it being produced in an enormous variety of shapes and at varying levels of quality. There’s a world of difference between a genuine Salame Piccante and the pepperoni on fast food pizza.
Piccante is stuffed into a curved natural casing, hand-tied and then slowly cured.
SKU: DCCH00061
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