Seasoned Cup
Description
To produce the seasoned Coppa, the muscle bundles of the neck are used. Dry salting takes place in a single step by massaging the meat. It is then left to rest for the following 7 days.
Once the meat has absorbed the salt, the cups are flavored with pepper and spices, stuffed into natural casings and tied by hand . They are then sent to the drying process before starting the actual maturing which will last around six months.
This product comes from the farm selected by us Agricola Tenca. This agricultural company was founded on February 11, 1957 by brothers Antonio, Luigi and Enzo Tenca. Remaining entirely family-run, the company is still managed today by children and grandchildren. The company has long experience in the production of cereals: corn, barley, wheat and legumes such as strictly GMO-free soya which are the basis of pig nutrition to ensure an excellent product. At the beginning of the season the Tenca family selects the best seeds, the Tenca work the land ensuring the right water/nutrient ratio and use natural, organic fertilizer to enrich it, significantly reducing the use of chemical fertilizers.
Agricola Tenca can boast the traceability and authenticity of its products because it grows, breeds in a closed cycle (from birth to slaughter) and processes the meat of its pigs directly and personally. Only in this way can we obtain the best cured meats, a guarantee of authenticity, taste, aroma, colour, fragrance and flavour. It is for this reason that Agricola Tenca has chosen to get involved by going against the grain, not conforming to the cured meats that everyone knows but re-evaluating the knowledge and flavors of the past, the real ones. Another challenge that Agricola Tenca can boast is that of not using chemical preservatives for the preservation of its cured meats.