This particularly aromatic and tasty product is naturally softer and sweeter after being immersed in Bonarda wine and aged for five months Coppa is in itself a fine cured meat sought for its nutritious properties and sweetness.
Coppa is in itself a fine cured meat sought for its nutritious properties and sweetness. That of Vecchio Varzi is even more enjoyable because, after being immersed in Bonarda and aged for eight months, it becomes a particularly aromatic and tasty product. Moreover, this pork cut, between the head and the neck, is obtained in such a way as to almost brush against the vertebra. This means that the “weave of fat” is wider and the cured meat naturally softer and sweeter.
