Coppa Estate Legata A Corda

Cured meat obtained by salting the coppa, a cut located between the pig's shoulders and head. While it is still fresh, it is left to rest in the cell for about 20 days; after this period it is ready to es-serve in natural gut and tied by hand. It remains in curing for at least 120 days. Also available in vacuum-packed slices.

SKU: SAP-C03