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coppa de Corse

Corsican cured pork loin

De la coppa corse.

Similar to the Italian coppa—cured, salted and aged pork loin— the Corsican version, made exclusively from the local nustrale semi-wild pigs, fed on wild herbs, acorns and chestnuts.

It has been designated AOP since 2013.

AOPs and some others



Text © Dana Facaros

Image by Thesupermat