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Coppa is a traditional Italian cured meat made from the muscle running from the neck to the fifth rib of pork shoulder. The production process involves salting the meat, often with garlic and spices, then stuffing it into natural casings and dry-curing it for at least three months. Originating in th...
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Ossocollo is a traditional Italian cured pork product made from the bone-in neck of the pig, closely related to capocollo or coppa. Particularly associated with the Friuli-Venezia Giulia region, the meat is dry-cured, seasoned with a blend of salt, pepper, and regional spices, and then aged for seve...
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