Coppa is one of Italy’s oldest and most highly regarded cured meat specialities. Made from the carefully selected pork neck muscle, it is expertly seasoned with natural herbs and spices that enhance its distinctive flavour.

Following a meticulous salting process and a long, slow curing period, Coppa develops its characteristic rich aroma and delicate marbling, which give it a tender texture and a wonderfully smooth, full-bodied flavour. A timeless expression of Italian charcuterie craftsmanship, it is perfect served on a charcuterie board, in sandwiches, or simply enjoyed on its own.

Coppa was already well known in Roman times and is mentioned by Pliny the Elder among the finest cured meats of the era. Today, its traditional artisan production has remained largely unchanged, preserving an authentic flavour that reflects centuries of Italian charcuterie heritage.

Thinly sliced, Coppa is perfect for serving on a charcuterie board or as the star ingredient in gourmet sandwiches. Its delicate yet distinctive flavour and velvety texture make it a timeless favourite for lovers of authentic Italian cured meats.