COPPA
The Product
Traditional, dry-cured Italian pork delicacy made from the muscle running from the neck to the shoulder/fourth rib, known for its rich marbling, tender texture, and savory, slightly sweet flavor, often seasoned with wine, garlic, and herbs before being air-dried for months, similar to prosciutto but from a different cut. It's enjoyed thinly sliced on antipasto boards, in sandwiches (like the famous "gabagool"), or with cheese and bread.
Origin & Terroir
From Emilia-Romagna and other central-northern Italian regions, where coppa has been produced since at least the 15th century. The neck muscle's natural marbling requires no additional fat.
How to Enjoy
Slice thin for antipasti or sandwiches. The rich, marbled texture pairs beautifully with crusty bread, aged cheeses, and Italian red wines like Sangiovese or Barbera.
Did You Know?
Coppa is sometimes called capocollo in southern Italy. The name comes from 'capo' (head) and 'collo' (neck), describing its location. It's considered more refined than guanciale but less prestigious than culatello.