Coppe and Pancette

The bacon salting is realized in the same way as the one without rind. In the closing phase, the two parts of the rind are sewn together. The shape is maintained thanks to an effective binding with an elastic rope and with a traditional tanning based on fragrant spices designed by Fulgeri Cav Ugo in the 70s. Also available in vacuum-packed slices

Whole cut obtained from the belly of the pig. The bacon is put to rest in cells with salt and spices for at least 3 weeks after which it is wrapped with vegetable paper and tied with an elastic rope. The aging ranges from a minimum of 4 months up to a year for the larger ones .Also available in vacuum-packed slices

It has the same salting and curing of the previous one, but it differs in its smallest size and in its bandage in an elastic mesh.Also available in vacuum-packed slices.

Cured meat obtained by salting the coppa, a cut located between the pig's shoulders and head. While it is still fresh, it is left to rest in the cell for about 20 days; after this period it is ready to es-serve in natural gut and tied by hand. It remains in curing for at least 120 days. Also available in vacuum-packed slices.