Coppa

 A whole muscle cured and aged for a minimum of 3 months. Consisting of the top cut of the shoulder followed along the neck. Contains a high level of integrated fat perfect for samlumi.


Serving Suggestions:
1. Anti-pasta with fresh mozzerella & basil olive oil
2. Cappo is sliced very thin to create that perfect classic submarine with prosciutto and salami
3. Makes an amazing pizza topping



Recommended Preparation:
1. Always slice servings very thin
2. If properly sealed, will maintain freshness for up to three weeks