Sweet Coppa - Alps *HALF POUND*

Sweet Coppa - Alps, Half Pound

A domestic air dried whole pork shoulder, cured in the coppa style and much closer to prosciutto than to salami. The sweet version still contains pepper, but it is far milder than the hot one, and it should be sliced thin to be appreciated.

Why you'll love it

• Whole muscle shoulder — a single piece of pork, cured and dried, not ground and stuffed.
• Air dried — time and air do the work, concentrating the meat instead of cooking it.
• Sweet, not hot — this is the mild of the two varieties, though pepper is still in the cure.
• Slice it thin — thin slices fold and melt, thick ones chew like a steak.
• Domestic — made in the United States from pork, salt, dextrose and spices.

How to enjoy Slice it paper thin and serve with bread, olives and something pickled, or drape it over a board next to a soft cheese. A dry white or a light red both work.

The quiet, savory option on a charcuterie board, and usually the first thing to disappear.