Coppa is massaged and processed to best convey the aromas of spices and pepper, then boned, trimmed, salted and spiced, and cured for several months (minimum 4). Salting takes place in special tanks in which brine is created, and from which, once taken, they are stuffed into natural casings and tied into the characteristic cylindrical shape. This is followed by drying and actual curing.
Perfect for a snack, an aperitif, a gourmet sandwich, perhaps between two slices of rye bread, spread with soft herb cheese. An unfailing guest for a proper Trentino cutting board, alongside speck and mortandela. Wines that enhance it are preferably white: from Nosiola to Chardonnay to Pinot Grigio.