Coppa is a cured meat product from Northern Italy, although artisan coppa is also produced in Corsica. It is made from pork loin. The loin is de-boned, salted, and flavored (pepper, garlic, etc.) before being pressed in a natural casing and left to dry for several months. When recently made, coppa is soft, but it hardens with the months. The coppa made in Piacenza, Italy, coppa piacentina, has PDO status. It is cured for at least 6 months. When sliced, coppa is a bright red with fine marbling of soft and delicious fat.

Real artisan coppa from Corsica is very difficult to find outside this island. It is possible to order it from online grocery websites. Coppa Piacentina is often available by the slice in France, from Italian grocery stores. Most often, coppa is sold ready sliced in trays in the deli section of supermarkets.

Coppa should be taken out of the refrigerator 30 minutes before eating.

Slices of coppa can be used as a topping for pizzas, added to risotto, or enjoyed with Raclette or Reblochon cheese

Slice coppa can be enjoyed as a snack with balls of mozzarella, melon, or fresh figs. In a salad, it combines well with arugula (rocket), green asparagus, Parmesan cheese, basil, etc.

A whole coppa should be stored in a cool and well-ventilated place. Once cut open, it should be stored in the refrigerator covered in plastic wrap (cling film). Coppa slices dry out quickly and should be eaten within two days of opening the tray.

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