For 3 generations, Les Salaisons Cros have perpetuated their know-how, a family business, originally breeders, created in 1936. Its manufacturing secrets have not changed: Quality meat, sea salt and … time ! The Cros house works with French pork from long-standing partner breeders, the pieces are salted with dry salt while ensuring a limited salt intake. Drying and maturing take place in ideal climatic conditions, at an altitude of 800m and under the natural influence of the air in the Grands Causses natural park.
Here is the Coppa we love!
Country of production: France - Midi-Pyrenees region