$51.35 (as of September 11, 2018, 3:13 am)
The meat used to make Hot Coppa is hand cut from the pork shoulder and seasoned with hot chili and cayenne, then placed in a large casing to age. The Hot Coppa is dry aged for more than 5 weeks.
Dry Salt Cured Slab Bacon
Two 2 lb. un-sliced slabs, 4 lbs. total. Refrigerate upon arrival.
Hickory Smoked
Bacon Connoisseurs Sampler
The Best of the Best
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Pancetta Beretta Pork belly, cured but not smoked
Savory and sweet, pancetta is bacon’s long-lost Italian relative
Pancetta – Cured Pork Belly The name of this seductive salame derives from pancia, the Italian word for belly. Pancetta can be found either rolled, arrotolata, or flat, ‘tesa, but in both cases, it is the product of a pork belly’s two to three week sojourn in the salt beds. In addition to salt, the cure normally contains ground black pepper and a choice of spices, which vary based on region and curemaster
