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.
- 100% meat from selected farms
- No milk byproducts