Dry-cured pork shoulder.
Coppa makes a wonderful wrap for pan-fried fish.
• Format/Cut: Dry-cured pork shoulder. A continuation of the loin from the between the fifth and sixth rib to behind the ear
• Casing/Seasoning: In beef bung casing, with coriander, juniper, crushed red pepper, and black pepper
• Aged: about 3 months
• Size: about 3 lbs
• Tasting notes: Marbled with silky veins of fat, Coppa is a bit spicy with red pepper, juniper and coriander aromas.
