Levoni Coppa

If you’re looking for the best dried-cured pork collar, go no further than the Levoni Coppa. Reddish-orange in hue, it’s beautifully marbled with fat throughout. Sweet and mildly spicy flavors abound in this robust coppa.

Top crackers with the Levoni Coppa and some Brie Cheese for a delicious appetizer. Serve it as an appetizer with cubed melon or grapes. Coppa may be used in salads, sandwiches, and pizzas, as well as pasta dishes. A decent Shiraz or a delicate white wine will go well with this dish.

Ezechiello Levoni, a former butcher’s apprentice, is the ancestor of the Levoni family. In 1911, he fulfilled a lifetime ambition by constructing a curing business on the outskirts of Milan. In the years he had studied with Milanese great butchers, he put into practice all that he had learnt. First big recognition came in 1913. Salame Ungherese won a gold prize at “Modern Arts and Industry” International Exhibition in London, where he was proud of his new brand. A novice like him was expected to win only “when pigs fly,” thus this victory was much the sweeter.

After moving the main production to Castellucchio, a Mantuan region, in 1923, Levoni went on to build their own slaughterhouse and curing factory. In 2014, they created its first American subsidiary, bringing Ezechiello’s goal to a whole new level. In its fourth generation, the enterprise is still run by a family and continues to produce high-quality meats.

Storage Instructions

Store in the refrigerator.