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Coppa Stagionata,
Italian cured pork shoulder.

Delvecchio Coppa Stagionata is traditional cured pork shoulder made with selected meat from pigs dissected directly in the factory. After the best pieces have been chosen, they are churned with the ingredients and flavourings. The pork shoulder is then left to rest in steel tanks for 20 days, during which time it is mixed continuously.

After 20 days, it is stuffed into its casing (cow’s bladder) and bound and tied: it is now ready to be left to dry and cure. The ingredients used in the curing process are simply salt and pepper with no spices.

Delvecchio Coppa Stagionata is traditional cured pork shoulder made with selected meat from pigs dissected directly in the factory. After the best pieces have been chosen, they are churned with the ingredients and flavourings. The pork shoulder is then left to rest in steel tanks for 20 days, during which time it is mixed continuously.

After 20 days, it is stuffed into its casing (cow’s bladder) and bound and tied: it is now ready to be left to dry and cure. The ingredients used in the curing process are simply salt and pepper with no spices.

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