Coppa

Coppa is made with meat from the pig’s neck muscles. Typically, spices such as black or white pepper, cinnamon, cloves and bay leaves are added to the meat before it is incased in a natural skin and tied up with string

It is usually aged from 3 to 6 months. Coppa has a bright red color with some pinkish-white fatty parts, which account in part for its complex taste and rich aroma.

Coppa can be enjoyed as a snack with balls of mozzarella, melon or fresh figs. In a salad, it combines well with rocket, green asparagus, basil, Pecorino and Grana Padano.