Pork neck, coppa - Salumificio Monte Arci

Pork loin, Lonza (Musteba), made by Salumificio Monte Arci

Specialty obtained from the mixed meats of the pork neck, treated in the least details. The product is left in brine for two weeks, to be then seasoned with particular aromas and second spices the recipe of our tradition.

Finished on seasoning period, it is possible to taste the irresistible Mediterranean taste that only a perfect combination of ingredients of
excellent quality can offer. Supplied whole packaged under vacuum or half packed under vacuum, it is also available in the variety smoked.

Pork neck, coppa - Salumificio Monte Arci

The cured meats of Monte Arci are obtained from a skilful combination of lean meats and a low percentage of fat combined with a balanced dosage of Mediterranean aromas and spices.

A classic of Salumificio Monte Arci, horseshoe type, obtained with carefully selected low fat meats.
Simple taste, like that of the past, lovable and inspired by ancient recipes of rural Campidano production, however marked by the taste
unique that only the "Monte Arci" can give.