Cured neck of pork

COPPA

The best-known Coppa is prepared in the Piacenza area. It is made with pork neck and is flavored with dry white wine. Its preparation requires long periods since the ingredients have to be mixed and left to stand for 5 days, then moistened with wine, left to stand or another 5-day period after which the operation is repeated with a 10-day rest period. At this stage it is put in the casing, left to dry for a few days, and stored for at least 3 months.