Ooo boy, do we love Coppa! Similar to Prosciutto, Coppa is the cured pork collar as opposed to the leg. The smaller size makes for more manageable slices whether you’re setting them out at aperitivo hour along side Round Bale, atop an arugula, Vecchio, and red onion salad (highly recommended), or popping them straight into your mouth. Smoking Goose cures their Coppa with garlic, black pepper, paprika, Calabrian chile, and cayenne, all of which beautifully complements the cut’s velvety fat striation.

Expertly sliced to order.