Pork Coppa is a traditional cured meat from Italy
Also called "capocollo," this Italian meat is dry-cured pork shoulder.
Slice thin and serve on a charcuterie board, or enjoy in a sandwich or panini.
Enjoy some of the finest dry-cured coppa from the Emilia Romagna and Lombardia regions of Italy. Coppa Piacentina comes from pigs born and bred in these specific regions, which is why it is certified Protected Designation of Origin. No outside sources or materials were used during any point of the production process when the coppa was hand-wrapped in natural casing and cured for a minimum of six months. Piacenza, the Italian province where Coppa Piacentina is from, is the sole province in the European Commission with three dry-cured meat products with this prestigious title. Savor this gourmet coppa with fresh fruit and a glass of white wine.
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