The Mangalitsa pig is one of the oldest established animals in husbandry, having been domesticated some 8,000 years ago in Asia, from where it was brought to Europe.
Known variously as the Mangalitsa, this Old World breed pig is indigenous to Hungary. Its name means 'hog with a lot of lard' and is pronounced mahn-ga-leets-ah. Not only does the Mangalitsa pig have a lot of lard, it has a lot of curly hair which makes it resemble a sheep. The Mangalitsa is the last pig in existence to sport this unusual and colourful fleece.
Coppa uses the whole neck muscle, which is a darker meat, and when dry cured in an aromatic blend of herbs and spices, the clove and cinnamon flavours infuse and come through with subtlety. It is air dried for three to four months resulting in marbled texture which leaves a creamy melting taste in the mouth.