Coppa Romagnola is obtained from the neck meat of Italian pigs.
The meat is aged for at least 4 months in well ventilated cellars at a constant temperature and humidity so that the perfumes and flavours that form as time passes are not altered.
This special product has the aroma and taste of the home-made coppa that our grandparents used to make during winter months with home-bred pigs. To highlight the flavour of the coppa, it is at its best cut into slices that are not too thin and enjoyed with traditional piadina.
