Coppa is a typical cured meat made with the upper part of the pork neck and part of the shoulder. Its processing, the trimming of the meat and the salting are done by hand, as tradition dictates. Its aroma is delicate and irresistible.
Average size approx. 2.5 kg. Average curing 3 months.
All the meats we process come from pigs born and raised on our farm. Our products are therefore the ideal choice for operators in the agritourism supply chain and typical catering in general.
