Sardinian Cup - Su Sirboni

Name: Sardinian Cup - Su Sirboni
Brand: Su Sirboni
SKU: 0400808
Price: 14.89 EUR
Availability: InStock

Su Sirboni

€14.89

Tax included

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.

Size: 400 gr

Online sale of Sardinian food

The minimum purchase order quantity for the product is 3.

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