Coppa

Fresh neck of pork is very juicy if braised or slowly roasted. The neck of pork is, however, often cured in salt brine, stuffed in a gut casing, bound and set to air-dry for at least 6 months to make the cured meat known as coppa. Due to its composition of large pieces of fat and lean meat, coppa looks much like a very fatty sausage. However, it is in fact only 40 per cent fat, less than other meat preserves. It is eaten thinly sliced as antipasto. See also Capicollo.