Coppa is similar to a classic Italian cured ham, except instead of being made from the pork leg, it is made from the neck muscle, which is well marbled with fat and very tender after curing.
The cure generally includes a variety of herbs, spices, garlic and white wine. After curing it is salted and hung to dry at a specific temperature and humidity for at least six months before it is ready to eat. Simonini coppa is sliced very thin, packed with flavour, and melts in the mouth.
Serve it on a meat and cheese platter or on its own with some fresh mozzarella, olive oil and balsamic vinegar.
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