Cured ossocollo (coppa)

Ossocollo, or coppa, is a cured meat made from the neck muscles of the pig. It takes selected meat, delicate handling and plenty of time.

The meat is salted evenly and carefully massaged by hand so that it absorbs salt, wine, garlic and spices well. Then it rests for a few days before being stuffed. The glued natural casing gives it an even consistency.

Sliced, it is compact, deep red with veins of pinkish white. Excellent in sandwiches, for aperitifs or as an accompaniment to many dishes.

Ingredients free from gluten and lactose.