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Tradition imposes a slow maturation. Shaped to form a cylinder the coppa is salted “in the tank” and massaged to spread the salt evenly. After standing for a time it is then salted for a second time and left to stand for about one week. The coppa is then packed in and tied up by hand, ready for maturation. After a brief drying period it goes on to the maturation step. It needs four months before it is ready to be enjoyed. |
Coppa di Zibello is top of the class at the table owing to its discrete but strong personality made up of a unique sweet delicate flavour. |
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