COPPA (air-cured pork)
This cured meat is made using one of the best parts of the pig. Only the leanest coppas are carefully chosen and trimmed. The meat is salted and massaged, which promotes both the penetration and uniform distribution of the salt. Then it is stuffed into a natural casing and left to dry in special rooms for 10 to 15 days. Then we move on to the curing phase, where they are cured for at least 60 days. When cut, the slice is compact and uniform, bright red in colour with parts of pinkish white fat, a delicate aroma and sweet taste.