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.

  • Gluten free

The recipes

Piadina with Roast Ham with Herbs and Grape Salad

Piadina with Roasted Ham with Herbs and Grape Salad

Cooked Ham With Robiola Cheese And Walnuts

Ricotta Pie in a Prosciutto Turban

Salami Milano with Pineapple and Artichoke Crudites

Mortadella Salad With Rocket and Pears

Cornets Of Prosciutto Filled With Ricotta And Chives

Savoury crepes with cooked ham and scamorza cheese

Savoury crepes with cooked ham and scamorza cheese

 Bruschetta with figs, raw ham and parmesan

Bruschetta with figs, raw ham and parmesan