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Only the “coppe” from pigs weighing between 180 and 230 kg may boast this name!
After a
curing period of at least eight months in the cellars side by side with the “culatelli” this “coppa” shows areas of lean meat interspersed with veins of pinkish fat, is still soft and sweet, and has its wonderful
and characteristic fragrance, which it gets from salt, cracked peppercorns, garlic and wine, without the use of any strange flavouring or chemical additives. It is the true result of consummate skill in
preparation and, above all, in curing.
Weighs from 2.5 to 3.5 kg.
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