Dry aged pork boston butt - 4+ months of aging
Our coppa is sweet like prosciutto and buttery like salame. The marbled fat melts in your mouth while the rich lean meat brings you the flavor of our lush Vermont pastures. A must of every charcuterie board or for a quick delicious sandwich. Each coppa is aged in our facility in Middlebury for at least 4 months in order to develop and release new flavors and aromas.
The scent of wild fennel is followed by the smokiness of paprika in this fragrant salame.
Sweet and hot peppers give this salami a unique mix of heat and freshness for a new tasting experience.
Gentle notes of cloves, juniper berries, nutmeg, and savory leaves in a slightly sweet salame.
A traditional salame from Northern Italy with bright notes of red wine, nutmeg and garlic
Dry aged Pork belly - 6+ month of aging
Dry aged pork loin - 4+ months of aging
Our meats are perfect for enjoying on their own, or paired beautifully with other cheeses, fruits, and wines. Explore our delicious pairings.Learn More
In Italy the most famous coppa are the Coppa piacentina DOP made in Emilia-Romagna and Capocollo di Calabria DOP.