290 kcal/1214 kJ
Price is given per 100 g incl. VAT
This product is no longer in stock
The word coppa means “a cup, a chalice” and the name of this sausage derives from this word. Coppa stagionata is meat from the top of pig’s neck and shoulder blades.
The process of making Coppa is similar to making Prosciutto di Parma: salt and spices are added to meat which is put in natural casing. The sausage is tied with hemp rope and cured for 60 days.
Coppa is perfect for sandwiches and cold appetizers, it is also used for pizzas, lasagnas and pasta.