The Coppa Veneta (cured

pork neck) is obtained from

the neck muscles of carefully

selected heavy Italian pigs.

The processing is carried

out by alternating massage

cycles to resting phases in

refrigerated rooms during

which the sea salt and the

spices contained in the dry

brine are assimilated by the

meat. The Coppa Veneta

is then placed in a natural

casing and tied using string.

The aging phase lasts from

two to four months.

Once this phase is completed,

it appears solid and compact

and inside it is red with

pinkish-white veins.

It has a characteristic sweet

smell and the taste becomes

more refined as the curing

continues.

It does not contain

milk by-products and

is gluten-free.