B2B SELECTION

HANDMADE

Whole Greek Black Pig Coppa

8 month Maturation

Mpoumpas Whole Greek Black Pig Coppa is a selection of top-quality cured meat produced to satisfy the needs of highly located caterers, gourmet delis, foods retailers and specialists in the B2B & HORECA sector who require an astonishing and original centerpiece. This coppa sausage is a blend of 97 percent Greek black pig meat, which has a rich marbling and a high level of flavors. It has been aged 8 months through the traditional use of dry-curing procedures resulting to a smoky, spicy and strongly savory flavour. This whole-muscle cut, which gets its flavor enriched with a specific addition of salt, black pepper, red paprika and chili, acquires the silkiness texture and bright red coloration, as well as, due to its natural fat covering. Provided as a whole piece, they can easily be cut in-house giving maximum freshness, yield and the ability to be presented as desired to premium charcuterie boards, chef-inspired menus, or deli case displays.

INGREDIENTS

Handmade black pig Coppa. Meat based product. Ingredients: Greek black pig meat 97%, salt, black pepper, red paprika, chili, flavourings, dextrose, starter cultures, preservatives: sodium nitrite, sodium nitrate from celery.

NUTRITION FACTS	per 100g
Energy	1050kj / 253kcal
Fats	19.5g
of which saturates	10.2g
Carbonhydrate	0.8g
of which sugars	0.8g
Protein	20.2g
Salt	2.8g

What is Mpoumpas Whole Greek Black Pig Coppa, and why is it ideal for gourmet restaurants and delis?

Mpoumpas Wholes Greek Black Pig Coppa is a whole muscle coppa cut of the necks of Greek Black pigs which have very rich intra muscular fat and an extraordinary flavor. Composition is 97 percent of high quality black pig meat aged 8 months and coppa turns out to be incredibly rich in umami with milky, consistently smoked-spicy notes. With salt, black pepper, red paprika and chili seasoning, it is free of any artificial ingredients but very strong and fresh in taste. It is perfect to use in charcuterie programs, fine dining, and Mediterranean-focused menus and It will offer chefs and retailers the best of Greece with centuries of tradition as far as how to make the highest quality cured meat.

How can restaurants and specialty retailers use Whole Greek Black Pig Coppa in their offerings?

Coppa whole Greek Black Pig is best thinly sliced in-house giving the chef or deli the flexibility to control and adjust portion control, freshness and layout. It is a highlight on charcuterie spreads, eaten alongside aged cheeses and olives and artisanal breads, and goes wonderfully with natural wine and full-bodied reds. It also improves gourmet sandwiches, small plates, and meze platters, enhancing flavor and the plate-presentation. Its shelf life, slicing yield and prominent marbling are also good reasons why it would make a cost-friendly premium product to the businesses interested in providing unique and artisanal Greek charcuterie.