Coppa

We make Coppa according to tradition, i.e. using the muscle in the pig’s neck (hence its other name, Capocollo). All meat comes from select farms. Once trimmed, the meat is seasoned with a mixture of salt, pepper, cinnamon, cloves and nutmeg. The meat is then salted, stuffed into a natural gut casing, and cured in a temperature- and humidity-controlled place for a few months.

The result is this cured meat characterised by its bright red colour, white to pinkish fat, sweet smell and delicate taste, which becomes more intense the longer the curing period.