Coppa is an Italian cured meat obtained by a single cut of pork neck, but Coppa Vinessa is unlike any other. It is made only with High Quality meat respecting the PDO requirements, and deriving from Antibiotic Free Pigs*, carefully bred in our farm.

We have been inspired by an ancient regional recipe, which we have revised according to our traditional expertise. After carefully selecting the thighs, the meat is left to rest into a mix of natural spices up to two weeks and for the whole time it is kept at a constant and controlled temperature. After this long resting period, the coppa is stuffed into natural casings and left to dry for two days. 

48 hours later, Vinessa is slowly cooked into Lugana wine, obtaining its characteristic scent and aromas. She’s the leader! Its well-rounded flavour and consistency are intensified when enjoyed with tigelle (a local Verona kind of bread), gnocco fritto or bruschetta. 

It has no polyphosphate, milk and plant proteins, gluten, no added glutamate and no added water.

*Kiwa certification DT35 ALI 01894, antibiotic free after the 49th day of birth