Of the highest organoleptic level, the “Coppa delle Fonti dei Monaci” owes its peculiar name to the fact that it was traditionally produced in places where natural springs were located.
It is obtained from the part of the neck muscle of high quality pigs, well selected in their origin, which must then be flavored with the massage of a balanced mix of spices and aromas. After a period of rest in a low temperature environment useful to define its flavor, it is placed in a natural casing and left to dry.
Its main characteristic is to offer itself to the palate with delicate and sweet taste tones that are a direct consequence of the seasoning period to which it must be subjected and which, to be optimal, must take place over a period of 4 months in an appropriate environment, what is offered by the natural microclimate of our cellars.
Delicious and elegant, it lends itself to being savored completely with a slice of fresh bread, allows you to prepare excellent snacks and perfectly completes the proposal of cutting boards with various types of sausages and cheeses to be served with a white or red wine. with a balanced bouquet.
NO MILK DERIVATIVES
OPTIMAL SEASONING: 4 MONTHS FROM THE DATE IMPRESSED ON THE SEAL.