Coppa di Parma P.G.I.

WEIGHT: kg 1,8. LENGTH: cm 29. DIAMETER: cm 11. QUALITY: choice, lean Italian raw material. After salting with sea-salt the pork collar is placed in a closed-ended beef gut casing and hand-tied with string. This is followed by curing for from 70 to 90 days. Produced in accordance with the Coppa di Parma PGI regulations. FLAVOUR: sweet and tasty. Gluten-free. Dairy-free. Only natural flavors.