On the nose, aromatic and characteristically fragrant with notes of black pepper. Mild on the palate with a fine balance of spices.


Nutritional values ​for 100g of product (Art. 100)

1643 kj 396 kcal
32 g
of which saturates
14 g
0 g
of which sugars
0 g
27 g
3,8 g

History and
interesting facts

The Coppa was already produced in the seventeenth century, and in the following century it took the name of “biondola” (cured shoulder of pork) or “salami invested”. It was a deli meat so prestigious that those who wished to be part of the guild of lardaroli had to prove to have a certain number of salami and “biondole”. The coppa has always been considered a "noble" deli meat, so much that there is evidence of its presence at the court of the Duke Ferdinando Borbone, as a special guest for his banquets.


The coppa is skilfully encased, placed inside a net and matured. It is medium-sized, and it tends to be lean. The slice lets see the red musculature: it has a firm appearance and it is surrounded by slightly fatty parts. The fat features a beautiful white colour tending to pinkish. The smell is immediately involved in the classic and structured notes of mature meats. The flavour praises the aromas conquered day after day with maturation in the cellars. Soften the outer casing with a wash in water or even better in wine. Dry and leave to settle for at least an hour, remove the skin and proceed to cutting in a slicer to obtain thin slices.

Pairing and Wines

The Coppa likes a white, soft wine that respects its delicate nuances. In the typical area, Ortrugo is drank - a wine from Oltrepò Pavese – which is fragrant and slightly sparkling. In Romagna, the pairing with Albana is masterful, whilst in the low Garda two very interesting wines pair well with this deli meat: Lugana and Custoza.
The tradition of the lands that run along the long  Po river sees the coppa paired with tigella, fried gnocco, piadina and schiacciata. A true delicacy is also the coppa enriched with flakes of Parmigiano Reggiano and drops of balsamic vinegar of Modena. A curious, mouth-watering sandwich can be created with a quick, easy recipe: carasau flatbread, spiny artichoke from Sardinia PDO julienned, lightly seasoned with oil and lemon and a few slices of tasty coppa.
Where to buy
Where to taste
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