cost per 100g
Coppa is made from the neck of the pig, the most flavourful part. We season our coppa simply with sea salt and Chef Paganelli’s signature blend of spices and cure it in house for 6 months.
We source our pigs from Bachert Meats in Walton, Ontario where they are raised by Mennonite farmers and fed a natural diet without antibiotics or hormones.
Our coppa is dairy free and gluten free. A whole Coppa is 600-700g.