Products: Coppa/Capocollo


It is a row cured meat matured from two to four months.

It is  prepared using the muscles of the neck of the pig, which must be strictly mature and heavy. A right blend of Cervia sea salt and Tellicherry black pepper is essential for its preservation and for giving  flavor to the final product.


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Coppa/Capocollo
BOTTEGA DELLA CARNE CELLI
Via IV Novembre, 11 - 47863 Novafeltria (Rimini)
Phone: +39 0541 920267 - E-mail: labottegadellacarne@libero.it - PEC: cedrini.donatella@ticertifica.it