The Coppa, also called capocollo, is a cold cut that is present throughout the Italian territory, with various interpretations and recipes, obtained by processing the upper portion of the pig’s neck and part of the shoulder.
In Piedmont, Casa Walser created its own version of this historic cured meat: The Coppa seasoned with Mountain herbs.
It is still produced following the traditional recipes of the past: pork meat, spices and aromas from the Val d’Ossola. It’s then seasoned following the traditional methods of the region. Thanks to this artisanal process and to the particular seasoning, this Coppa is a unique product of its kind.
The soft and intense aroma can be enjoyed at any time of day, with bread or simply accompanied by fresh vegetables. Its slices will literally melt in your mouth!
NB. the weight is an estimate – no salami comes at an exact weight so the prices are rounded up at the supposed weight