Coppa (capocollo)

An Italian dry-cured meat of the whole pork neck-shoulder muscle with marbled fat veins, tender and aromatic, for thin slicing with wine and cheese.

Coppa (capocollo) is an Italian dry-cured meat of the whole pork neck-shoulder muscle cured with spices (pepper, nutmeg, garlic, wine, sometimes chili), aged in a casing for several months, dark pink with marbled fat veins, tender, aromatic, saltish-sweet. It is sliced translucently thin with wine and cheese, onto antipasto, panini, pizza and into pasta.