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Coppa di testa di Norcia - Cose del Posto
Coppa di testa di Norcia - Cose del Posto
Coppa di testa di Norcia - Cose del Posto
Coppa di testa di Norcia - Cose del Posto
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Norcia head cup

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€14,65
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The Coppa di Testa di Norcia of our Artigiano dei Salumi is known and renowned for its special taste, capable of satisfying any palate. When cut, it has a rosy, dark pink color, the slice is homogeneous, not jagged, elastic and with a good consistency. The white ribs highlight the presence of cartilaginous parts of the ears. The scent is delicate but spicy.

  • How it is made : From an organoleptic point of view, the mixing of meats with the addition of aromas guarantees a product with a unique and extraordinary taste as regards aromaticity. Delicious cooked sausage. It is produced by processing the pulp of pork head which is appropriately cleaned, subjected to cooking and then salted, spiced, stuffed into the characteristic jute casing and finally subjected to a temperature-freezing cell.
  • Pairings: The Coppa di testa di Norcia is the typical humble product of the butchery tradition for which the saying is valid: a piece of bread, a glass of red wine and the company of true friends are enough to touch the sky with a finger !. It obviously lends itself to being eaten accompanied with bread, perhaps adding a thin slice of orange.cio.

Data sheet

SIZE : Slice of about 900 grams.

SPECIFIC NOTES: Pork head pulp and natural flavors; vacuum pack.

INGREDIENTS: Pork head, rind, salt, pepper, garlic, natural flavors, sucrose, E621, E301 antioxidant, E250 preservative. Product without dyes, gluten, milk and its derivatives. Inedible casing.

PRODUCER : SALVATORI salami craftsman - Norcia (PG).

AVERAGE NUTRITION VALUES FOR 100gr OF PRODUCT: energy value 355 kcal / 1388 kj, fats 28.7g / of which saturates 9.81 g, carbohydrates 0.8 g / of which sugars 0.8 g, proteins 18.4g, salt 0.8g

METHOD OF STORAGE: Store at + 4C..

AVERAGE DEADLINE: 90/120 days.

The history of Salvatori di Norcia

For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, strictly respecting tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition, even innovation. The new production structure is able to respond to the continuous needs of the market, focusing on the usual objectives: Compliance with health and hygiene regulations to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.