Pancetta super coppata is made using a very lean coppa and pancetta. After a salting period of about 15 days, the pancetta is wrapped around the coppa, tied, and seasoned for 2 months.
Pancetta Super Coppata
WEIGHT: 5.0 kg (whole) – 2.5 kg (half)
MATURING: 60 days
CALIBER: 140 mm