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Source
Córcega
The Castagniccia
Made the old-fashioned way by small craftsmen, is usually eaten well dried.
Preparation:Product put in natural casing then steamed and smoked with beech wood. It follows a drying process of 8 weeks minimum
Tasting: Is eaten raw. Corsican coppa is usually eaten well dried and is intended for long term storage that allows its maturation and the achievement of an exceptional taste.
Composition : Pork loin(French origin), salt, pepper. dextrose, antioxidant E252
