Coppa (food)

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Coppa is a traditional Italian dry cured pork shoulder or neck, and could be considered the pork counterpart of the air dried, cured beef bresaola.

In its production, it is firstly lightly seasoned, often with red wine (sometimes white wine), garlic, and herbs, salted, then stuffed (as a whole joint) into a natural casing (usually beef or pork middles) and hung for up to six months to cure.

There is also another type of coppa which is cooked, called coppa cotta, but this is not as common.

It is also popular in Switzerland on the borders with Italy and in Corsica.