![](https://www.menatti.com/app/themes/menatti/dist/images/sfondo-pietra.jpg)
For the production of Coppa, Menatti uses, as per tradition, the muscles of the pork neck. After trimming, the Coppa is rubbed with a mix of salt, pepper, cinnamon, cloves and nutmeg. After salting, the meat is stuffed in a natural tube and aged for some months in places where temperature and humidity are accurately controlled. When cut, the slice has a bright red color, with a characteristic white fat, slightly pink. The meat has a sweet aroma and a delicate flavor that gets stronger with aging.
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![](https://www.menatti.com/app/uploads/2019/12/latte-en.png)
- 100% meat from selected farms
- Gluten-free
- No milk byproducts
![](https://www.menatti.com/app/uploads/2019/12/coppa-dettaglio.png)