Coppa sarda - Su Sirboni - Sardinian food
Sardinian coppa (cold cuts), made in the traditional way with selected meats.
For sale on our site of Sardinian typical products oline - at the best prices
We guarantee product quality and safety in shipping.
Coppa sarda - Su Sirboni - Sardinian traditional food
Techincal features:
|
Description
|
Delicatessen limited seasoning product
|
|
Ingredients
|
Pork meat, salt, spices and flavorings, sucrose, dextrose. Preservative E252 - E250. antioxidant E300
|
|
Chemical characterization
|
Humidity % on a wet basis = 45.10 kcal = 0% Protein% on a wet basis = 33.50% kcal = 134% on fats or lipids such as = 13.82% kcal = 124% on Sugars or Carbohydrates such as 0 = kcal = 0% sodium Chloride% on a wet basis = 4.58% kcal = 0% mineral salts and trace elements such as the *% = 1.25 kcal = 0 Total = 258 kcal (*) net of salt added
|
|
Microbiological characteristics
|
Mesophilic tot of 1 gr. Coliforms tot = 0 to 1 gr. = 0 = Escherichia coli 0,00E + 00 / 1gr. Staphylococcus aureus = 0,00E + 00 / 1gr. Clostriti sulphite reducing spores = 0/1 = g Salmonella absent
|
|
Features feedstock
|
The Sardinian coppa is produced by the part called "capocollo" of national pork, bred in the wild
|
Coppa sarda - Su Sirboni - Sardinian food online
Making Sardinian sausages is an art that our butchers masters are handed down from generation to generation.
Only the dexterity of who knows how to do, and the experience gained over the years, allow us to obtain sausages of great value.
Just the right job for a dissossatore, the expert hand of a Salatore, the precise technique of a sausage stuffer and a binder and obsessive control of a maturer, guarantee excellent results. Even today the contribution of experts is critical to make the difference between an exclusively industrial production and a strong handicraft connotation
