All our meat products are gluten and lactose free
Our producer is located few kilometers away from “Altopiano della Giara”, he is rooted in a strong family tradition. For over 50 years Paolo and his brothers have been making salami and sausages with ancient local recipes, which they have jealously guarded. The company, which is still a small family business even today, sells its artisan products in the local butcher in his old town.
Coppa is made using mostly neck portions and the top of the shoulder of the pig, manner closer to cured ham. Coppa is really a bundle of a few muscles, which are heavily used, so have a lot of flavour. Between these muscles is lovely pockets and striations of fat that gives the Coppa its unique flavour and texture. Our Coppa is cured for at least 4/6 months. Seasoned, with , salt, local spices, cinnamon and ground pepper and marinated in Malvasia wine
Each Coppa weighs 1.200-1.500 Kg on average.