It is obtained from the pork neck from heavy pigs (Gran suino Padano) and slightly flavoured with herbs it is a lean cut part with white stripes of consistent and sweet fat. The browned outer part is the result of a slow cooking process in the oven, giving to the product its delicate taste and inimitable appearance. According to an old recipe of the Mantuan tradition, the coppa is well combined with apple and pear chutney, it evokes forgotten times, tastes and aromas of the butchery excellence.