| ≥1 piece |
Coppa has been as popular for centuries here in the canton of the Grisons as it is with our Italian neighbours. Made from the firm, streaky flesh at the neck end of the loin, Grischuna coppa is carefully processed in the same way as our hams. Coppa, too, is pressed three times, but reaches maturity after just four or five months. During this period, it loses approximately forty percent of its raw weight. The slices consist of about twenty percent firm white to pale yellowish fat. This fat intensifies the distinctive flavour of the coppa. The flesh contains virtually no sinew and is intense red in colour.