Product information
The life expectancy of a pack of musciska usually ranges between 2 and 3 minutes. That is because, once opened, people often cannot stop eating them.
If your friends are coming over for a party, we suggest you first hide them very carefully in your fridge and then take them out little by little to be savoured as an “aperitivo” or simply as a snack. Some grissini and a glass of red wine will add to the experience!
Pork loin, salt, natural spices and aroma.
Keep it in the fridge.
“Musciska” Coppiette – lightly spicy dried pork
The “Coppiette di Carne” are the traditional Italian equivalent of the American “Meat Jerky”, the musciska is the version typical of the Gargano and Monti Dauni regions in southern Italy. In its original version, it is made from sheep or goat meat, but master butchers of Fattibene has revised the recipe using pork fillets.
The meat is cut into strips, salted, seasoned with chilli pepper, garlic, anise, and wine and then dried. The end result is a very lean, dried meat, low in fat (only 4% ) and rich in protein (more than 45%).
The word musciska comes from the Arabic ‘musammed’ (hard thing).
8.75 €
Product information
The life expectancy of a pack of musciska usually ranges between 2 and 3 minutes. That is because, once opened, people often cannot stop eating them.
If your friends are coming over for a party, we suggest you first hide them very carefully in your fridge and then take them out little by little to be savoured as an “aperitivo” or simply as a snack. Some grissini and a glass of red wine will add to the experience!
Pork loin, salt, natural spices and aroma.
Keep it in the fridge.
