Prosciutto di Parma - matured on the bone for minimum 18 months, Coppa - cured pork collar, and Napoli salami - dry cured seasoned pork sausage.
Ingredients:
Prosciutto di Parma: Pork Leg, Salt.
Made using 130g of raw pork per 100g of Prosciutto di Parma.
Coppa: Pork, Salt, Sugar, Flavourings, Preservatives (Sodium nitrite, Potassium nitrate).
Made using 140g of raw pork per 100g of Coppa.
Napoli Salami: Pork, Salt, Black Pepper, Sugar, Chilli Paste, White Pepper, Antioxidants (Ascorbic acid, Sodium ascorbate), Preservatives (Potassium nitrate, Sodium nitrite), Garlic, Seasoning (Coriander, White Pepper, Bayleaf, Cinnamon, Cloves, Rosemary, Sugar, Nutmeg, Mace, Orange Peel).
Made using 135g of raw pork per 100g of Napoli Salami.
Moisture is lost during curing and maturation.
Whilst every effort has been taken to ensure the accuracy of the product information provided, products and their ingredients may change. You are advised to always read the product label for ingredients, nutrition, dietary claims and allergens.
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