Coppa di Zibello

Coppa di Zibello is made by processing the neck muscular part of the pork (only heavy Italian porks are used). The cut thus obtained is salted and seasoned with aromas, following the traditional recipe. It is then stuffed into natural casing, tied and dry-cured for a long period in the magnificent Villa Gambara cellars. It has an intense aroma, a typical sweet taste and a soft texture.