Soft and tasty
Produced with the pork neck (hence the italian name), the coppa owes its flavour and softness to the skilful selection and careful processing of the meat.
In the Brianza salami charcuterie, the cured meat master butchers still massage the meat by hand to allow a gradual and complete penetration of the salt and turn the meat several times over the course of weeks to complete the flavouring.
Stuffed in natural casing, the coppa is available in two formats of 0.6 kg and 1.8 kg, or in the convenient half-kilo vacuum pack, to be consumed as an appetizer or snack as soft, tasty slices.
