Emblem of Umbrian pork butchery, also known as "coppa" in other parts of Italy, a unique product in terms of flavours. A single anatomical cut, that of the upper part of the pig's back, is trimmed with a knife, salted, cured and left to mature in the cellar for at least 90 days. Strong and unmistakable taste: savory, with hints of garlic that are not too intrusive but go perfectly with the meat.
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