Coppa is the collar muscle, and on a heritage pig it’s laced with fat from edge to center. That marbling is what makes ours cure so soft. Four months of air-drying pulls the flavor inward and leaves the fat ready to melt the moment it hits your tongue.

Dolce means sweet, and here it means the seasoning stays out of the way: black pepper, juniper, and fresh herbs, so the pork does the talking.

Slice it thin and eat it plain, or drape it over a slice of melon.

Like it with a kick? The same collar comes Piccante, rubbed with Calabrian chilies.

1 each / 1.50 lbs. approx. or greater. Best on a slicer. A sharp knife and a steady hand will do.

Ingredients: Pork, pork fat, sea salt, wine, natural flavors, spices