Made from the precisely trimmed muscular portion of the pig’s neck and stuffed into natural casings, it is a typical product from Emilia-Romagna. Apart from the high quality of lean meat, what makes Coppa so special is in fact the humid microclimate of the region. A perfectly marbled clean cut that is dry rubbed, massaged, marinated and then air dried for 2 months with a delicate aromas and a sweet taste.
