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In the north of Italy, this product is called coppa, but here in the Marches we call it HOMEGROWN LONZA. It is the outcome of a long and accurate selection of pork “capocollo”, which is the meat obtained from the area around the animal’s neck, only coming from the best Italian swine-farms. Capocollo meat is divided into long cuts keeping a part of loin, in order to ensure the lean quality of the meat product. Soon after the butchery process, meat is seasoned with salt, flavored and pickled. Thereafter, the sausage undergoes thorough hand manipulation every other day for about two weeks. After this first stage, the meat is stuffed into casings of natural swine intestine, all of which are tied up by hand and left to dry in suitable places. Several months later, the product will be ready to be sold, characterized by a unique savory taste.


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Note added at 7 mins (2006-04-12 22:20:06 GMT)
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I'll remember Arancio's heartfelt salami and lonza - made from prime cuts of pork neck, flavoured with fennel, garlic, salt and black pepper and cured in a red wine brine - for a long time.
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