Careful selection of well balanced meat is the secret of Coppa Excelso. This harmony, between fat and lean meat, is what determinates the extraordinary sweetness. Sprinkled with salt, pepper and spices is then encased in the small intestine and tied by hand. It is a traditional salumi with distinctive scents and aromas due to a slow and wise aging.
TIPS: Remove twine and skin before slicing. If necessary, to soften, wrap a wet cloth around it for a few hours. If whole keep it in a fresh place from 12 to 15°C, if cut wrap in clingfilm and keep in the fridge.