Coppa Di Testa
Obtained by slow cooking the head (and everything that goes with it) of the pig. After about four hours of boiling, the meat is finely minced and seasoned with salt, garlic and pepper. Hand stuffed into viscous casings of different diameters.
SKU: SAP-GFC01/02
weight
0 g 
l x w x h
0x0x0 
pcs / case
1 
cases / pallet
0