Coppa

Coppa
Our Coppe, produced with the neck end part of the pork.
  • Available
    Black Pig Coppa

    Coppa Nero di Parma: It is recognizable by the symbol of a little wooden black pig attached to the label  Weight Kg. 2,5 each (6.6 Pounds)

    Coppa Nero di Parma: It is recognizable by the symbol of a little wooden black pig attached to the label  Weight Kg. 2,5 each (6.6 Pounds)

    Coppa Nero di Parma: It is recognizable by the symbol of a little wooden black pig attached to the label  Weight Kg. 2,5 each (6.6 Pounds)

  • Available
    Coppa Piacentina D.O.P.

    Coppa Piacentina D.O.P.: Coppa Piacentina D.O.P. is a traditional cured meat from the province of Piacenza, northern Italy. It is obtained using the cervical muscles of pigs born and raised...

    Coppa Piacentina D.O.P.: Coppa Piacentina D.O.P. is a traditional cured meat from the province of Piacenza, northern Italy. It is obtained using the cervical muscles of pigs born and raised...

    Coppa Piacentina D.O.P.: Coppa Piacentina D.O.P. is a traditional cured meat from the province of Piacenza, northern Italy. It is obtained using the cervical muscles of pigs born and raised...

  • Available
    Coppa Nostrana

    Coppa Nostrana: A long, highly refined Coppa, obtained from a single piece of heavy pig certified from farms in Lombardy and Emilia-Romagna.  GLUTEN FREE WITHOUT MILK AND/OR DERIVATIVES ...

    Coppa Nostrana: A long, highly refined Coppa, obtained from a single piece of heavy pig certified from farms in Lombardy and Emilia-Romagna.  GLUTEN FREE WITHOUT MILK AND/OR DERIVATIVES ...

    Coppa Nostrana: A long, highly refined Coppa, obtained from a single piece of heavy pig certified from farms in Lombardy and Emilia-Romagna.  GLUTEN FREE WITHOUT MILK AND/OR DERIVATIVES ...

  • Available
    Coppa “Fonti dei Monaci”

    Coppa “Fonti dei Monaci”: Seasoned Coppa, which takes its name from the production area, characterized by the presence of natural fountains. Coppa is a cured meat produced using...

    Coppa “Fonti dei Monaci”: Seasoned Coppa, which takes its name from the production area, characterized by the presence of natural fountains. Coppa is a cured meat produced using...

    Coppa “Fonti dei Monaci”: Seasoned Coppa, which takes its name from the production area, characterized by the presence of natural fountains. Coppa is a cured meat produced using...