Pancetta Arrotolata Coppata

This particular cured meat sees the union of a coppa and a pancetta. After being salted and spiced, the fully defatted pancetta is completely wrapped to the coppa and stuffed into casings, which together with elastic cord tying help compact the two cuts. During the slow curing process, fermentation processes transform the aforementioned cuts into a unique cured meat with a special taste that encompasses the fragrance and delicacy of pancetta along with the smooth flavor of coppa.