Coppa, skilfully trimmed and moulded into a sausage shape, presents itself as a meat with a full flavour.
It is red in colour, punctuated with pinkish-white veins, with an embracing taste that becomes more refined as it matures.
The drying phase should last at least a week and, in any case, it should not end until the typical blossom appears. The curing phase lasts about 6 months.
* Since this product is handmade, its weight is to be considered approximate when it is cut.
** The packaging may vary slightly from the one shown in the photo due to vacuum packaging, which is essential in order to preserve product freshness.