Coppa is a typical salami from Emilia-Romagna and Lombardy. The raw material is the meat of adult pigs. This salami’s name indicates the cut of meat used: it is the muscles obtained from the pig’s upper cervical part - the Coppa or Capocollo, precisely. Our coppa’s preparation requires salt, natural flavourings, pepper, and other spices in addition to pork. When cut, the Coppa has a full red colour, interspersed with the white fat parts. The scent is sweet and characteristic accompanies the sweet and delicate flavour, and the texture of the slice is soft.
Ingredients : Pork, salt, and spices