Coppa from Savoie – Maison Baud (Sliced)

This air-dried coppa is a rosy, marbled marvel from the French Alps. Each silky slice melts on the tongue with a rich, spicy pork flavour—notes of nutmeg, black pepper, and mountain herbs. The fat cap is buttery, not waxy, leaving a clean, savoury finish that begs for another bite.

Maison Baud, a family outfit in Savoie, crafts this coppa from free-range pork. After hand-rubbing with local spices , the meat ages for months in cool alpine cellars. Sliced thin, it captures generations of charcuterie know-how—simple, honest, and deeply satisfying.

Drape over warm sourdough with butter. Pair with a fruity Gamay or crisp Savoie white. Tuck into a sandwich with cornichons and Beaufort cheese. For a perfect board, serve alongside pickled vegetables, dried figs, and a drizzle of chestnut honey. Keep chilled, but bring to room temp before eating.