Originating from Parma, Coppa is produced from one of the best cuts of pork: the loin of the neck muscle. The loin is salted and rubbed with a little garlic and pepper, before being hung to dry. Each slice is a perfect composition of sweet and salty flavours, coming from the fat and the meat, joined by a delicate hint of garlic and black pepper. The perfect starting point for any authentic Italian food platter, Coppa is delicious when joined by a selection of vegetable antipasti or wrapped around pieces of Diforti’s Sicilian Pecorino Fantasy.
