Coppa
$204 oz
We use an exquisitely marbled neck muscle and Maine sea salt only to achieve the perfect dry-cured coppa. It is aged for 6–9 months to ensure the delicate yet complex flavors are achieved.
How to enjoy
Paired with a glass of Vermentino and a sourdough baguette — chef's kiss.
1
Made from our pasture-raised Mangalitsa pork. No preservatives or nitrates. Keep refrigerated.
