This Italian delicacy has a richer flavour thanks to meat from Duroc d’Olives pigs. This breed contains more intramuscular fat, making the meat more tender, succulent and packed with flavour. Coppa uses meat from the neck marinated in white wine with spices. Then we leave it to dry for 9 weeks at a temperature of 18 to 20 degrees. Cut your coppa into very thin slices that melt in the mouth. It is delicious served with aperitifs or in a sandwich.

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