**Translation:**

The Coppa di Testa is a cooked pork sausage, the result of the skilled norcina (charcuterie) craft with deep roots in Emilian traditions. This salume arose in the 19th century from the need to make use of even the humblest parts of the pig, recovering every part of the animal after the processing of the main cured meats. It reflects an age-old philosophy of sustainability and respect for the raw material, in which every piece is valued to create a product with an intense, authentic flavor.

Made with a careful selection of meat from our semi-free-range pigs, Coppa di Testa captures all the flavor of rural tradition. Parts of the head are used—such as jowl, muscle, and tongue—enhanced with spices and natural aromatics that lend the salume aromatic complexity and a delicate fragrance. Every stage of production is handled with care, from slow cooking to hand tying, preserving the qualities of the meat and its characteristic tenderness.

In preparing Coppa di Testa, after careful selection, the meats are cooked at low temperature for an extended period so the flavors meld perfectly. At the end of cooking, everything is stuffed into a natural casing, which allows the coppa to keep its compact shape and preserves its aromas during the cooling phase.

Thanks to the quality of the meats, this salume stands out for its softness and balanced flavor. It’s ideal served in cubes to accompany aperitifs or, for an authentic experience, hand-sliced into thick slices and laid on warm crostini. Coppa di Testa is a rustic specialty that, thanks to its artisanal processing, brings the genuine, authentic flavors of Emilian norcina tradition back to the table, reviving the taste of country cooking from days past.