Delivery to: Metro Manila
Delivery to: Metro Manila

Levoni Coppa

Complex aromas, strong flavors


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The coppa is a cured meat taken from the pork collar, and has complex aromas. Levoni’s Coppa is expertly matured, and is great to pair with a number of foods.
Lombardy Northern Italy


The Levoni Coppa is a dry-cured pork collar, aged at least 12 weeks, and expertly matured and tied by hand. It has a deep red color, interspersed with a nice marbling of fat. This coppa has classic, complex aromas, and a sweet, slightly spiced flavors.


The Levoni Coppa is great to top onto crackers, with some mushrooms and Brie cheese. You can also enjoy it with melon cubes or berries for appetizers. Coppa is also great to use in salads, sandwiches, and pizzas. Pair with either a soft white wine, or a good Shiraz.


The Levoni story began with Ezechiello Levoni, a former butcher’s apprentice. He realized his lifelong dream of opening up his own curing plant in 1911, in the outskirts of Milan. He put in practice all that he had learned with the Milanese master butchers throughout the years. In 1913, he got his first major recognition. Proud of his new brand, he entered the “Modern Arts & Industry” International Exhibition in London, winning a gold medal for his Salame Ungherese. This win was particularly sweet as the competition famously declared a newcomer like him would only win “when pigs fly.”

Levoni moved the flagship production to a small province in Mantua called Castellucchio in 1923, and in the succeeding years, would also put up their own slaughterhouse and curing plant. In 2014, they opened their first subsidiary in the United States, opening up a whole new wave of opportunities for Ezechiello’s dream. The company is still a family business, now on its fourth generation, and still producing high quality meats.

Storage Instructions

This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks

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