Coppa is one of the most popular cold cuts in the Italian charcuterie tradition. It is a typical specialty of the Emilia-Romagna region, which is regarded as the Italian food valley par excellence. The production of Coppa dates backs to the end of the 17th century, and today the recipe remains the very same that made it highly appreciated at the royal courts. It is no coincidence that Coppa is still considered a ‘noble’ cured meat.

Air-dried pork, mildly flavored with pepper and nutmeg.