• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Meat » Affettati » Coppa

Coppa

CoppaCoppa
© Denzil Green

Coppa is a medium pinkish-red coloured cold cut that looks somewhat like a prosciutto, and that you serve raw, as you would prosciutto.

It is made in both Lombardy and in Emilia-Romagna, and in Corsica as well.

There are at least two types of Coppa. One made using the neck of a pig; the other from the loin of a pig. Coppa di Parma is made from the neck.

The meat is not chopped up; it is used whole, boned. It is marinated in red wine and garlic, then packed in natural casings, then cured in salt, then hung to age and air-dry for 2 to 4 months.

You serve it in paper-thin slices.

Some kinds of Coppa can be somewhat dry with the casing sticking to the slices. If this happens you can soak it in white wine for 3 to 4 hours before slicing it.

If you are buying it whole and unsliced, it is best to start cutting it from the end where the string (that it hung from) was.

Storage Hints

When uncut, store in a cool, dry place outside of refrigerator. Once cut, store in refrigerator and use within 30 days.

Other names

AKA: Capicollo
Italian: Capicollo, Coppa

This page first published: May 27, 2004 · Updated: Jun 12, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2025· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Italian Food

Primary Sidebar

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Search

    Today is

  • Midsummer Night
    bonfire

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.