Coppa or Capocollo

For the people of Emilia, Coppa is a humble cured meat, traditionally eaten by workers or served at convivial lunches with friends. But there is a saying: when it is good, a seasoned Coppa, exceeds even the finest of hams.

It is no coincidence that Coppa is one of the most commonly eaten cured meats in Emilia. Made from the pig's neck - hence the name - it is a perfect balance of fat and lean meat. Sweetness prevails in its flavour as it contains very little salt or spices, and it is aged in natural cellars.

It’s perfect served with micca, a classic Parma bread, or some homemade bread. Store it in a cool, damp place until the first slice is cut. Then keep it in the fridge, where it is best wrapped in cotton cloth slightly moistened with water or dry white wine.