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This delicious charcuterie is a whole muscle cut. Just like prosciutto comes from the leg, so coppa is cured pork taken from the neck joint down to the 6th or 7th rib. The meat is salted, covered in pepper and other spices, then tied by hand, before being left to dry for a long time.
Once cut its slice shows a beautiful bright garnet red colour with the perfect amount of marbling.
Wonderful as part of an antipasti plate or in a ciabatta sandwich with some rocket leaves.