In its production, Coppa is first lightly seasoned, often with red or white wine, garlic and often spices such as black pepper or fennel depending on the region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Coppa is the 'spare rib joint' (neck) and is well marbled and tender once sliced. Coppa is sliced to order or can be purchased unsliced in a piece saving 10%. Sliced meats will last up to a week in the fridge whilst an unsliced piece will last a month or more.
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