Coppa nostrana Italiana Bortolotti

The Italian Coppa nostrana Bortolotti is a seasoned raw salami typical of the North, but widespread throughout Italy; prepared using the pig's neck muscles (capocollo), massaged with pepper and salt. It is stuffed into natural casings, tied with twine and left to rest in dedicated rooms (dryers); the minimum seasoning varies from two to four months, depending on the size, necessary for the characteristic aroma and flavor to mature slowly.