Coppa is a fat (and fatty) roll of dry-cured and salted pork from the neck or shoulder of the pig. It's seasoned with herbs, garlic and wine, and sometimes ground hot peppers to render it spicy, and stuffed into an intestine casing and hung to cure for around six months. It's generally served as an antipasto with other cured meats and salamis or stuffed into sandwiches.

See Pancetta and Guanciale in Ingredients for other Italian salumi.