Sliced Coppa with Celery, Green Olive, and Lemon

When you are swooning at the selection of salumi at a Roman salumeria like La Tradizione, it can be hard to know where to begin. A key distinguishing trait among types of salumi is the manner of processing. With salami, the meat is chopped or ground and put in a casing before fermentation. It’s quite different from a whole-muscle product like prosciutto, where the meat is cured without being minced. Another whole-muscle favorite of mine is coppa, or cappocollo, made from the p