Description
Coppa di Testa Piccante branded Tuscia Viterbese. This extraordinary cured meat represents one of the gastronomic excellences of Viterbo and the surrounding areas, and is a true hymn to bold flavours and local traditions.
Coppa di Testa Piccante di Tuscia Viterbese is the result of a careful selection of raw materials and craftsmanship handed down from generation to generation.
Coppa di Testa originated from the need to make use of the humble parts of the pig left over from other processes. The noble cuts of the animal were used to make prosciutto, pancetta, salami and culatelli, while part of the fat was used to make ciccioli and the remaining part for Coppa di Testa. The pig's head, depilated and deprived of the brain, is simmered in a cauldron with spices. Together with other pork cuts such as pork rinds, bacon trimmings and tongue. After four hours of cooking, the still-warm pig's head is stripped off. The resulting meat is mixed, seasoned with salt, pepper and natural flavourings and finally placed inside a fabric bag.
Coppa di Testa is eaten sliced or diced. It is suitable for appetisers or as an accompaniment for bread, bruschetta. It is also ideal as a single dish with seasonal vegetables or polenta.
CONTAINS:
pork, salt, pepper, glucose, lemon extract, natural flavourings, antioxidants and preservatives
GLUTEN-FREE AND LACTOSE-FREE
Nutrition declaration:
(average values per 100g of product)
Energy: 1296 kJ - 310 kcal
Total fat: 22.9 g
of which saturated fatty acids 8.5g
Carbohydrates: 0.1 g
of which sugars 0.1 g
Protein: 24.7 g
Salt: 5.0 g
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