Sapidum coppa-style - approximately 1.2kg

The pork collar is the upper part of the neck. Our Sapidum recipe makes this cut delicate and fragrant. It is particularly characterized by a slightly brioche-like note. When sliced, it is uniform and compact. With an intense pink color, it tends towards pearly white in the fattier parts. The refined flavor is unique and delicate with an excellent balance of spices.

Pork butchers and cured meat producers since 1816, the Duculty family has passed down, from father to son, the authentic production of dry sausage. They focus primarily on the quality of raw materials and our seasonings, using an unchanging recipe, to recreate high-quality dry cured meats like those made by their ancestors.

The workshop is located at the Col de la Croix de Montvieux (900 meters) in the commune of Pélussin, in an old stone farmhouse. We produce our cured meats in an exceptional environment.