Coppa Romagnola

 

Characteristics

Coppa Romagnola is obtained from the neck meat of Italian pigs.
The meat is aged for at least 4 months in well ventilated cellars at a constant temperature and humidity so that the perfumes and flavours that form as time passes are not altered.
This special product has the aroma and taste of the homemade coppa that our grandparents used to make during winter months with home-bred pigs.
To highlight the flavour of the coppa,it is at its best cut into slices that are not too thin and enjoyed with traditional piadina.

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