Made from the cervical muscles of heavy Italian pigs, this Coppa stands apart from other cured meats for its more intense aroma and flavour, while remaining balanced and naturally sweet.
Although Coppa can be produced industrially, ours is entirely handmade and aged in the same underground cellars used for Culatello, ensuring depth, complexity, and elegance.
Minimum aging: 10 months Average weight: approx. 1 kg
This product is ready to slice, with the bladder fully removed and cleaned, ensuring minimal waste and maximum yield.
