Dionysus Culture Food Logo Black Background
Product has been added to your cart.

Coppe

Capocollo and Lombata are the two cuts used for these cured meats, which differ mainly in terms of fat. The fat in Capocollo is distributed in veins throughout the slice, while the fat in Lombatella is concentrated around the outside.

The cuts are boned, salted, wrapped and left to age. During the wrapping stage, the surface is treated with aromatic wild fennel and pepper.

Coppa and Lombatella on a wooden table
← Go back to producer


Cured Capocollo with Fennel - Artisanal Tuscan Cold Cut with Wild Fennel Seasoning

Cured Capocollo with Fennel

Cured Capocollo with Fennel is a tasty and artisanal cold cut deriving from the back of the neck of the pork. A lean slice streaked with fat; the surface is peppered with the addition of wild fennel. The result is a harmony of flavours that blend beautifully, offering a unique tasting experience.

£40.90

Select options This product has multiple variants. The options may be chosen on the product page
Delicious Cured Lombatella with Fennel - Premium Italian Cold Cut with Intense Flavour and Aromatic Fennel Notes

Cured Lombatella with Fennel

Lombatella is a cold cut deriving from the lower back of the pork. The addition of ground fennel seeds provides Lombatella with unique and pleasant notes, perfect for lovers of intense flavours.

£38.90

Select options This product has multiple variants. The options may be chosen on the product page