Coppa Seasoned

The Coppa is obtained from the muscles at the back of the pig’s neck. From one pig you can obtain two “Coppa”. The manufacturing process starts rubbing meat with salt and bay leaf, rosemary and clove. After few days in a cold storage the meat is wrapped in “pelle di sugna” that is a natural membrane that covers the pig’s kidney.
The product is then tied up in a string and hung to mature for at least 4 months in well-ventilated special drying rooms. Gazzetti’s Coppa is soft and flavourful and characterised by a light sweet taste that make it unique.
Try our Coppa with crescentine from Modenese Apennines or bread, at any time of the day!

Ingredients: National pork, salt, spices, preservative E252.