Coppa - Uncured

Smoking Goose’s uncured coppa is crafted from hand-trimmed pork collar and slowly cured to develop a tender texture and deep, balanced flavor. Seasoned with garlic, black pepper, paprika, and Calabrian chile powder, it delivers gentle spice alongside rich pork flavor and subtle smoky complexity. Thinly sliced, the coppa has a supple, buttery texture that makes it especially well suited for charcuterie boards, antipasti spreads, and layered Italian-style sandwiches. Its nuanced seasoning and careful curing earned it a 2019 Good Food Award.

Founded in Indianapolis in 2011 by former fine dining sous chef Chris Eley, Smoking Goose has become one of America’s most respected artisan charcuterie producers. Eley combines traditional European salumi-making techniques with a distinctly modern American perspective, producing cured meats that are both rooted in old-world craftsmanship and unmistakably original. All meats are sourced from small family farms in Indiana and neighboring states, where animals are raised vegetarian-fed, antibiotic-free, and without growth promotants or factory farming practices.