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Description |
La Coppa di testa (o coppa) di Fabriano is produced with meat residual bone from the back, head and hide.
Is prepared with salt, ground pepper, lemon juice and orange peel without other ingredients.
It should be consumed fresh (within 15 days of processing).
Minimum order quantity: 1.0 Kg
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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