The Ducato is that of the Gonzaga, lords of Mantua from the 14th to the 18th century. Coppa is a very typical cured meat in Italy and has various names depending on the region of origin. It can also be called capocollo, capicola, or lonzino. It is obtained from processing the upper part of the neck and part of the shoulder. The meat is salted and massaged, then stuffed into natural casings and left to age for 90 days.
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The Ducato is that of the Gonzaga, lords of Mantua from the 14th to the 18th century. Coppa is a very typical cured meat in Italy and has various names depending on the region of origin. It can also be called capocollo, capicola, or lonzino. It is obtained from processing the upper part of the neck and part of the shoulder. The meat is salted and massaged, then stuffed into natural casings and left to age for 90 days.
