It is made from pig, using the rind, cartilage, ears, snout and tongue.
The meat is boiled together for several hours as you would do if making a brawn, along with any bones. The bones are then removed, cleaning any meat off of them, and discarded.
The meat strained out of the broth (but the broth is saved.) The meat is then ground, and seasoned with items such as almonds, cinnamon, nutmeg, pepper, and pistachio nuts and diced walnuts. It is stuffed into a large natural casing, and tied with a string.
The sausage put back in the reserved broth, and boiled again, then cooled, pressed by a weight, and aged 4 to 5 weeks.
Coppa is like a prosciutto; Coppa Cotta is like a salami.