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Coppa Hot by Salumeria Biellese
  • Code: MTAR106
    Code: MTAR106

    Coppa Hot

    Salumeria Biellese - avg 3 lb

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    Product Description

    From New York

    Hot coppa by Salumeria Biellese is trimmed and seasoned Berkshire pork shoulder that has been cured with wine and an heirloom spice mixture. Once the curing process is completed, Italian hot pepper is rubbed on the coppa and it is dry aged in order to give it a subtle spicy finish.

    • Size: 4 pounds
    • Origin: NY, USA
    • Storage & Shelf Life Info: 6 months
    • Suggested Applications: Hot coppa is most frequently eaten sliced as part of sandwiches, in antipasto dishes, or as a topping for pizza. The rich flavor and spicy finish of coppa makes it an essential addition to any Italian sub for the complexity and balance it brings.

    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

    Biellese

    Known as "sausage maker to the stars," Biellese Salumeria supplies the finest French and Italian restaurants in New York city with artisanal gourmet sausages. The company originated in Biella, in Italy’s north west province of Piedmonte near the French border. It was there that the founders learned the art of sausage-making according to the traditions of these two countries with a rich history of amazing food. Biellese Salumeria set up shop in New York in 1945 and has been named by the New York Times as "perhaps the best European-style cured pork products in the U.S."

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    Product Details

    Code: MTAR106
    Origin: New York
    Each Weight: 3.00 pounds
    Pack Size: 1 Each

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    Producer Spotlight

    Biellese

    Known as "sausage maker to the stars," Biellese Salumeria supplies the finest French and Italian restaurants in New York city with artisanal gourmet sausages. The company originated in Biella, in Italy’s north west province of Piedmonte near the French border. It was there that the founders learned the art of sausage-making according to the traditions of these two countries with a rich history of amazing food. Biellese Salumeria set up shop in New York in 1945 and has been named by the New York Times as "perhaps the best European-style cured pork products in the U.S."

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