Italian Coppa Sliced /kg

Italian Coppa, also known as Coppa di Parma or Capocollo, is a traditional Italian cured meat that originates from the Emilia-Romagna region. It is made from the muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.

Coppa is a highly prized delicacy in Italian cuisine, known for its rich flavor and tender texture. The meat is carefully trimmed, seasoned with a blend of spices such as black pepper, garlic, and fennel seeds, and then dry-cured for several months. The curing process involves salting the meat and allowing it to air-dry in a controlled environment.

The result is a marbled, rosy-red meat with a delicate aroma. Coppa is typically sliced thin and enjoyed as part of an antipasto platter, in sandwiches, or as a topping for pizzas and pasta dishes. Its intense flavor pairs well with a variety of ingredients, making it a versatile ingredient in Italian cuisine.

Coppa is often compared to other cured meats like prosciutto and salami, but it has its own distinct taste and texture. It is important to note that Coppa should be sliced thinly to fully appreciate its flavors and melt-in-your-mouth texture.

Whether enjoyed on its own or incorporated into various dishes, Italian Coppa is a true culinary delight that showcases the art of Italian charcuterie.