This Coppa, made in France, is produced from French pork loin. Salted and peppered, it is churned for 24 hours for better penetration of the salt and spices, then left to rest for 14 days before being pushed into a casing and tied by hand. It is then steamed for 4 days, then dried for 4 to 6 weeks. To be enjoyed as a chiffonade as an aperitif, around a raclette...
