Coppa

The neck fillet of a pig is removed from the shoulder. It is cured with sea salt, herbs and juniper and then tightly wrapped in muslin and hung to dry. Aged for around 12 months. The coppa is cured for us by de Bosses a small Salumeri in St Rhémy En Bosses a small village on the Italian Swiss border. We slice the Coppa  to order.