Products: Coppa/Capocollo

It is a row cured meat matured from two to four months.

It is  prepared using the muscles of the neck of the pig, which must be strictly mature and heavy. A right blend of Cervia sea salt and Tellicherry black pepper is essential for its preservation and for giving  flavor to the final product.

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Bottega della Carne "Celli" di Cedrini Donatella - P.IVA 00829890417 - C.F. CDRDTL57C64H949H - SDI: M5UXCR1
Via IV Novembre, 11 - 47863 Novafeltria (Rimini)
Phone: +39 0541 920267 - E-mail: - PEC: