Our Coppa is a traditional Italian whole muscle salumi produced in Gordona in the Province of Sondrio in the Italian region of Lombardy, and located about 90 kilometres north of Milan. Coppa (known in some locales as Capocollo) is made from the muscle running between the hog’s head (capo) to the fourth or fifth rib of the hog’s shoulder (collo). Each cut is trimmed by hand before being enhanced with carefully selected Italian ingredients such as salt, sugar, and other spices, prior to being patiently aged for four months.

Coppa offers a tender texture with a robust, complex flavour that is refined as it matures. When sliced it has a bright red colouration, which is accompanied by its own delicate and mildly spicy aroma. Most often served on an antipasto plate with sharp aged cheeses and olives, Coppa is also perfect on a fresh baguette paired with mozzarella and a slice of tomato topped off with a basil leaf.

Traditionally served with red wines such as Pinot Nero, or Sangiovese; Coppa is equally at home with white wines such as Pinot Grigio or a sparkling Pignoletto.