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Coppa Hot by Olli
  • Code: GG-2666-Parent
    Code: GG-2666-Parent

    Coppa Hot

    Olli - avg 2.5 lb

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    Product Description

    From USA

    Hot coppa by Olli is an artisanal slow-cured salami made from pork shoulder. Prior to being dry cured, the pork is hand trimmed, rubbed with salt and other spices, and stuffed in casing. Performing this process before curing helps to bring out the tenderness and fragrance of the meat while also giving it an excellent spicy finish that complements the meat’s natural flavor.

    • Size: 2.5 pounds
    • Origin: USA
    • Key Features:
      • Pasture raised on family farms
      • Antibiotic Free
      • 100% Vegetarian fed pork
      • No added nitrates or nitrites
      • Gluten and allergen Free
    • Storage & Shelf Life Info:
      • Minimum shelf life of 90 days, maximum of 9 months
      • Should be stored under 40°, with a minimum recommended storage temperature of 32°F

    Priced by the Pound (Catch Weight)

    This product is priced by the pound. The listed price is based on the average weight of this product and may differ from the final amount you are charged.

    Special Shipping

    This item requires expedited shipping to ensure freshness.

    Producer Spotlight

    Olli

    Oliviera was born into a family of salumi makers in 1978, growing up around the family business and learning about how to cure various meats. In 2000, he joined his grandfather’s company in order to continue learning about traditional techniques, eventually using the knowledge he gained there to start his own company named Olli in Virginia in 2010. With four generations of old family recipes and tradition at his disposal, Oliviera successfully grew the company until a move to a larger facility was required by 2015. By that time, Olli had begun producing over 100,000 pounds of salami per week, each one the result of a family’s history of excellence in fine meat curing.

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    Product Details

    Brand:Olli
    Code: GG-2666
    Origin: USA
    Each Weight: 3.50 pounds
    Pack Size: 1 Each

    Resources

    Producer Spotlight

    Olli

    Oliviera was born into a family of salumi makers in 1978, growing up around the family business and learning about how to cure various meats. In 2000, he joined his grandfather’s company in order to continue learning about traditional techniques, eventually using the knowledge he gained there to start his own company named Olli in Virginia in 2010. With four generations of old family recipes and tradition at his disposal, Oliviera successfully grew the company until a move to a larger facility was required by 2015. By that time, Olli had begun producing over 100,000 pounds of salami per week, each one the result of a family’s history of excellence in fine meat curing.

    Product Review
    Review (0)
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