Coppa is a type of cured meat made from the muscle located along the top of a pig's neck. It is seasoned with salt, white pepper, black pepper, cloves, and a touch of nutmeg before being air-dried for several months.
This curing process results in a rich and slightly salty flavor, as well as a tender texture,
Our whole muscle items are dry cured a minimum of 60 days. Are made by carefully hand selecting the spices in order to maintain our traditional old world flavor