Obtained from processing the upper portion of the pig’s neck and from one part of the shoulder, coppa has always been considered, since ancient times, a “noble” salami. Its meat is in fact salted and massaged to evenly distribute the salt, then encased and finally aged for several months. During the process, aromatic herbs and spices are added depending on the type of product.
CALIFORNIA PROPOSITION 65 WARNING:
Consuming this product can expose you to chemicals including lead and cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food
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