The Product is placed in natural gut and then parboiled and smoked over beech wood. It follows a drying of 8 weeks minimum
The coppa is usually dry and is intended for long-term storage which allows its maturation and to obtain an exceptional taste.
Composition : Loin of pork, salt, pepper.
The coppa is made with the sirloin of the pig.This fake thread is put in salt according to the traditional process. It is then flavoured with a mix of spices and wine. The coppa receives a light smoking before being aged in a cellar for several months.
A pig can produce two coppe which is why this piece is particularly appreciated and sought after.
Traditionally, the coppa is eaten the more often the feast days, and the household give special care to their preservation.
The coppa is a piece of choice in a plate of cold meats. It is advisable to put it in the fridge twenty minutes before the service.