Coppa is made using mostly neck portions and the top of the shoulder of the pig, in a manner close to cured hams. Coppa is really a bundle of a few muscles, which are heavily used, so have a lot of flavour. Between these muscles is lovely pockets and striations of fat that gives the Coppa its unique flavour and texture.
Our Coppa is cured for at least 4-6 months. Seasoned with salt, local spices, cinnamon and ground pepper and marinated in Nuragus wine.
All our meat products are gluten and lactose free.