Dry-cured pork neck (coppa)

A whole-muscle delicacy from the pork neck, salted with spices and cured for several months, with marbled veins, sliced thin with wine and in panini.

Dry-cured pork neck (coppa, capocollo) is a whole-muscle delicacy from the neck of the pig, salted with spices and wine and cured for several months, with a beautiful pattern of marbled fat veins in the pink-red meat, firm, aromatic, with a saltish-spiced taste. It is sliced thin onto meat boards, into antipasti, panini, bruschetta, with wine, pasta and on pizza.

Recipes with this ingredient

Real Roman CarbonaraItalian cuisine | Pasta and pizza

Authentic Roman carbonara is the quintessence of Italian cuisine, combining simplicity and sophistication. Originating from Rome, this dish emerged thanks to shepherds and workers who used available ingredients: eggs, cheese, pork, and pasta. The flavor of carbonara is rich, delicate, and intense, where the creaminess of the cheese sauce harmoniously intertwines with the aroma of fried pork neck. The key in preparation is to maintain a creamy texture without turning the sauce into an omelet. This dish is perfect for a cozy dinner, preserving warmth and richness of flavors. Carbonara does not require complex ingredients but its preparation demands precision and understanding of flavor balance. It should be served immediately while still hot, enjoying every moment of authentic Italian gastronomy.