Coppa is a typical aged salumi made with meat from supply-chain Italian hogs. It is the result of the ageing of the ‘capocollo’, a cut from the neck of the pork.
Eating pork Coppa means eating one of the most valuable and tasty sausages.
By capocollo (the fact loin or loin in the region makes this italian cured meat is called with the same name Lonza) is obtained, after trimming and degreasing, the cup. It has an elongated shape with a tip from one end.
When cut, the meat is firm, smooth and bright red, with slightly pinkish white fat. The cut is massaged with a mixture of salt, pepper and spices and then wrapped in a pork casing, tied tight and left to mature for a few months in places with carefully controlled temperature and humidity. It has a sweet aroma and delicate flavor that intensifies with the progress of aging. slowly acquires the typical taste and perfume of this kind of salumi.