coppa (crudo)

/KOHP-pah KROO-doh/
[Italian]

Cured ham from Emilia-Romagna and Lombardy, especially Piacenza, made from the shoulder and neck meat of pork, boned, spiced, pressed and air dried for upto six months inside a pig's bladder and then preserved in olive oil. It is cheaper, darker, earthier and fattier, than prosciutto and similar to pancetta. Coppa varies from area to area. In Umbria and Marche it may be quite spicy. The coppa is the tub in which the meat is pressed. It is also a cup.

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