Two of our typical production.
The seasoned coppa packed in a natural gut, manually bound with strings, after be seasoned for about 90 days, reveals its whole flavor with clove and cinnamon aroma.
The pancetta is rolled up without rind, and be seasoned for about 120 days. Here again, the flavor is enhanced by the typical recipe from Reggio Emilia. Coppa and pancetta are available in whole or half pieces, vacuum packed.