The muscle bundles of the neck are used in order to produce Coppa Stagionata. The dry salting takes place in a single step: massaging the flesh. It is then left to rest for the next 7 days.
Once the meat has absorbed the salt the Coppa is flavored with pepper and spices, stuffed into natural casings and tied by hand. Then it is taken to the drying process before starting the actual aging that will last for about six months.