A family of norcini from the first hills of Emilia
Cellar-Aged Coppa
The whole neck, massaged with salt and spice, left to mature until the fat smells of hazelnut.
€19.00400 g cut
Qualimé verified chain — every step guaranteed.
Coppa demands patient hands. The pork neck is massaged with salt, pepper and a few spices, then cased in natural gut and tied tight. From there the cellar takes over: cool air, the right humidity, weekly checks.
The norcini who make it for us raise only a few animals and follow them closely. You taste that choice in the slice: firm yet tender, the white fat melting into a hazelnut sweetness.
Every step is traced and guaranteed by Qualimé, from pasture to tying. What reaches your table is exactly what we watched come into being.
Details
- Cut of approximately 400 g, vacuum-sealed
- Slice thin and let it breathe for a few minutes before serving
- Pairings: warm focaccia, young pecorino, a structured white wine
- Keeps refrigerated up to three weeks after opening, well wrapped
From the same collection
Culatello Riserva
The heart of the leg, hand-tied and aged in the damp hush of the cellar. A ritual more than a cured meat.
€39.00300 g cut
Coarse-Grain Salame
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Black Pepper Guanciale
The whole jowl, dry-salted and coated in pepper. In the pan it turns to gold: crisp outside, melting within.
€13.50350 g cut