Coppa (called Capocollo in parts of central and southern Italy) is a fantastically tasty salumi made from the Mangalitsa’s shoulder and neck muscles. The cut is salted, rolled in hot Calabrian chili powder, and dry aged.
The production of Coppa follows the same three key phases - salting, resting, and aging - as prosciutto but the balanced ratio of fat to muscle gives it a more intense flavor and texture.
The perfect addition to any meat platter or charcuterie board, our Coppa calabrese brings the bold flavors and creamy fat of Mangalitsa to the proud tradition of artisanal salumi making.
Mangalitsa by Møsefund