Six months without casing, directly on racks

The collar is seasoned with salt and pepper, then placed whole on a rack in our drying rooms.

No casing. No string.

For about six months, the air circulates directly around the entire piece.

We turn it regularly to ensure even drying and ageing throughout.

Gradually, the meat tightens, the intramuscular fat softens, and the aromas gain depth and length.

This ageing process requires piece-by-piece attention: the Coppa-Échine retains its natural shape and matures freely on the rack.

Why Gascon pork?

In the late 1980s, the Gascon pig was on the brink of extinction.

We began raising Gascon pigs at the Domaine, before helping found the National Association for the Preservation of the Gascon Pig in 1996. Raising them for fifteen years gave us an intimate understanding of this breed, its meat, and its fat.

Today, our Gascon pigs are raised outdoors by partner farmers according to our exacting standards, roaming wooded and agroforestry pastures in South West France—particularly in woodland areas largely abandoned by industrial agriculture.

And the first question you often ask is precisely the right one: what do they eat?

Ranging freely, the pigs forage according to the seasons for grass, leaves, roots, mushrooms, berries, earthworms, chestnuts, and acorns.

This diverse diet directly enhances the quality of the intramuscular fat found at the very core of the meat.

In the collar, the fat is visible

The collar is naturally marbled, with fat distributed throughout the meat itself.

After two months of cold curing in salt, we age the whole collar for about six months on racks, allowing the meat and its intramuscular fat to mature together.

This marbling imparts tenderness, carries the aromas, and enables the collar to retain a supple, succulent texture throughout the ageing process.

In the collar, quality comes directly from this balance between the lean meat and its marbling.

What six months of ageing reveals on the palate

The collar is a naturally rich and marbled cut.

During six months of ageing, the meat and fat evolve together. The marbling brings melt-in-the-mouth tenderness and carries the aromas, while the meat retains its substance and texture.

The result is a cured meat that is tender and intensely fragrant, with deep, lingering flavours.

This also distinguishes Coppa-Échine from saucisson: here, you taste the whole muscle texture and natural marbling, simply cured with salt and pepper, dried, and aged.

Two months of curing, then six months of ageing

Gascon pork collar, unrefined natural Pyrenean salt, organic pepper.

The whole cut begins with two months of cold curing in salt, using a method unique to Maison Duler.

During these two months, the salt gradually penetrates deep into the collar, guiding its maturation before drying begins.

The collar is then laid directly on a rack, without casing or string.

It spends about six months in our drying rooms, where we turn it regularly and monitor its evolution.

Over time, the air, the slow passing of months, and naturally occurring wild flora shape its ageing and develop its aromas.

Free of saltpetre, nitrite salt or any other additives.

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Louis-Dominique sliced it for you

The collar is a whole, naturally marbled muscle. Its texture allows it to be sliced much more thinly than saucisson.

Louis-Dominique calibrates the slicer to achieve a fine cut that reveals the marbling and allows the fat to soften quickly on the palate.

He then arranges the slices in the pack and vacuum-seals them at the Domaine.

Each pack contains 70 g, typically serving two people.

This allows you to keep several cured meats in the refrigerator and open two or three different varieties for the same meal.

We are very pleased with the quality of the products you craft and have introduced us to:
your long-aged hams and Gascon pig collar.
Your high standard is priceless!

Jean D.

How to serve

Remove the pack from the refrigerator and open it about 15 minutes before serving.

Let the slices return to room temperature: the fat will soften and the aromas will open up.

Coppa-Échine can be enjoyed simply as an aperitif, with sourdough bread or a green salad.

It also pairs beautifully with a glass of champagne.

It can also be cooked: a few slices briefly seared alongside fried eggs are enough to infuse the dish with flavour.

There is nothing to slice: the cuts are already ready to serve.

Frequently asked questions

Is this the same Coppa-Échine sold as a whole piece?

Yes. It is the exact same Gascon pork collar, cold-cured in salt for two months and aged for about six months on racks. Louis-Dominique then slices it at the Domaine and packages it into 70 g packs.

Why do you call it “Coppa-Échine”?

Traditional coppa is made from the pork collar (échine), which is usually cased and tied with string.

At Maison Duler, we age the whole collar in its natural shape, directly on racks. This distinct method led us to name it Coppa-Échine.

Why 70 g?

70 g is generally ideal for two people.

This size allows you to keep several cured meats in the refrigerator and open two or three different selections for the same meal.

What role does marbling play?

Intramuscular fat is naturally distributed throughout the collar.

During the curing process, it develops alongside the meat, contributing to the melt-in-the-mouth texture, aroma and remarkable length on the palate of our Coppa-Échine.