The cloves and cinnamon seasoned romagna's coppa it's one of romagna's typical cured meats. Prepared by our master butchers following the recepies passed down by the old farmers, its preparation involves the use of only the best selected pieces of capocollo. The seasoning is prepared with Cervia sweet salt, pepper, natural flavors and spices, all delicately massange in two different period with a slow curing a cool and humid environment. The finely minced cloves and cinnamon also added in the seasoning, are added externally to give the external casing and the fat all of the aromas of the spices. The meat will intead absorb the full bite of the Cervia sweet salt. A balance the gives this noble cured meat its delicate but intense flavor and enveloping taste.