Air-dried Heritage pork collar The spicy version is rubbed with imported Calabrian chiles Aged 4 months. Approx 2.50 - 3.00 lbs. This is a traditional whole-muscle cut that is produced by most salumeria from the collar muscle (shoulder area), and air-dried with precision, similar to prosciutto. Ours has an incredibly deep pork flavor. We use family farm-raised pork, so the animal has an opportunity to use its muscles which adds flavor to the meat. These animals have the unique characteristics of driving flavor deep into each muscle via interlaced intramuscular fat which gives our coppa marbling that exceeds imported or commodity-produced coppa.