Aged coppa

Description

Coppa aged for a minimum of 60 days. Coppa is a whole cut taken from the upper neck muscle of the pig. It is salted, aged in a marble basin and dried. During the resting periods in the cold room the coppe are laid out without overlapping in containers with open bottoms. Each coppa is then wrapped by hand in a casing of lard skin and tied, after which the coppe are taken to a drying room for a few days. They are then moved to the ageing rooms, where temperature and humidity are constantly controlled. When cut, the slice is compact and a fine dark red, marbled with delicate white streaks of fat.