The Rinomata is an Italian pork coppa from the supply chain. Selected and trimmed by expert hands, it is seasoned with sea salt, left to rest and then massaged to distribute the salt evenly. This is followed by stuffing in natural casing, the traditional “lard skin”. After hand tying with twine and hook, it is dried and finally seasoned in the cellar for at least 6 months. The result is a fine coppa, with a sweet and unmistakable flavour for true connoisseurs.
Free from gluten and milk derivatives.
Average weight (kg): 2,2
Diameter (cm): 13
Seasoning (months): 6