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Massimo Corra's Tentino coppa is rubbed with cinnamon, coriander, nutmeg and star anise and then smoked.
Traditionally smoke was used as a preservative but today smoking is primarily about capturing the aromatic potential of wood - rather than the 'smoked' flavour that can taste so processed.
The wood Massimo burns is like an ingredient and his choice of species is completely personal. He uses chestnut and beech, sometimes cherry or hazel but always with juniper berries added for their aromatic pungency.
Sliced to order.