On the nose, aromatic and characteristically fragrant with notes of black pepper. Mild on the palate with a fine balance of spices.
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It's a typical deli meat from the areas of Parma, Piacenza, Cremona and Mantova with origins dating back to the XVIII century. The name comes from the meat cut used, the pork nek (in Italian "coppa") and the processing is very similar to that of cured ham. The only difference is that the coppa is stuffed into a casing for the maturation and curing process.
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.