PRODUCTS 
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 Type: matured sausage Weight: Approx. 2 kg. |
COPPA NOSTRANA The meat used to prepare "coppa" comes from the neck muscles between the head and the sixth rib. It is salted and kneaded by hand for fifteen days and is then sacked in natural gut and matured for at least two months. The taste of this "coppa" is mostly brought about by the maturation time: the longer the "coppa" is matured the more full-bodied the taste and the more individual the fragrance |