15 mins

Frisee, Melon and Cured Coppa Spring Salad


  • 1 cup of fresh arugula
  • 1 cup of mixed leaves of lettuce and friseée
  • 4 slices Levoni Cured Coppa
  • 2 buffalo mozzarella tidbits cut in half
  • 1/4 cantaloupe melon diced or cut into small bits
  • 1/3 of a cup of pistachios
  • 1 tablespoon extra-virgin olive oil
  • Salt to taste


This dry cured pork collar delights the palate with its slightly sweet notes and light spices. Slice the cured Coppa and serve in a salad with buffalo mozzarella, cantaloupe and pistachios for a lighter alternative that is packed with taste.

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