Seasoned Coppa is a typical Italian delicatessen. Only selected cuts of meat from poks born and raised exclusively in Italy are used in the production of seasoned Coppa. This cured meat is obtained by using the neck muscles of the pork. In particular, it is obtained from capocollo, after undergoing trimming and degreasing treatments.
Seasoned Coppa is an extremely popular cold cut in the culinary tradition of Italy. Its aroma alone is extremely inviting: it is delicate and fragrant, thanks to the mixture of aromas with which it is produced. It is characterised in particular by an initial note of pepper. When cut, the slice is homogeneous and compact. It has an intense pink colour which tends towards red in the leaner parts and towards white in the marbling, i.e. in the fatter parts. The flavour of the seasoned Coppa is unique: delicate but strong, refined and with an excellent balance of spices.