Coppa

Coppa, also known as capicola or capocollo, is a traditional Italian cured meat made from the neck or shoulder muscle of the pig. It is prepared as a dry-cured, air-dried cold cut that is typically sliced thin for service.

In production, the meat is trimmed and salted, then seasoned with a mixture that may include garlic, black pepper, white pepper, and sometimes fennel, chili, or paprika. Some regional varieties are lightly smoked, but many rely on slow air-drying to develop flavor. After curing, the meat is often formed into a rounded lozenge or cylindrical piece and left to age for several weeks to months, yielding a flavor range from mild and sweet to peppery and robust.

Coppa is commonly used in Italian cuisine and has broad international appeal. It appears on antipasti platters, in sandwiches, and as part of charcuterie boards. In markets outside Italy, it is frequently labeled as capicola or capocollo, reflecting regional naming variations.

Storage and handling are straightforward: refrigerate the product, and once opened, keep it wrapped and consume within a few days. Unopened, properly cured coppa can have a longer shelf life when kept according to packaging instructions. As with many cured meats, freshness, texture, and aroma are key indicators of quality.