Coppa is made using mostly neck portions and the top of the shoulder of the pig, in a manner close to cured hams.
Our Coppa is rich and creamy with a ruby red colour and buttery fat. It's cured for at least 4-6 months, washed in Nuragus white wine and seasoned with Sardinian sea salt, cinnamon, ground pepper and a mix of (secret) local spices from Turri, South Sardinia.
its flavour carries a beautiful richness and, as the pork melts on the palate, we are left with a wonderful creamy mouthful with gentle and well balanced spices melding with mature pork notes.
All our meat products are gluten and lactose free.