Marbled, tender and gently spiced: the cut that charcuterie lovers quietly prefer.
Where it comes from
Coppa, also called capocollo, is made from the muscle that runs from a pig’s neck into the shoulder. It is found all over Italy, and in Corsica, where it is a classic of the island’s charcuterie. Two versions hold a protected designation of origin: Coppa Piacentina from Emilia-Romagna, and Capocollo di Calabria from the south.
The whole muscle is salted and spiced, often with black pepper, garlic, wine or fennel, and in the south with chilli. It is then stuffed into a natural casing and dried for several months.
How it tastes
Richer than ham, because the neck has fine threads of fat running through it. Each slice is tender, savoury and gently spiced, with a sweet, porky depth. Southern versions can be fiery.
How to buy and serve it
- Look for even marbling, like a good steak.
- Slice it thin, but not paper-thin, so you can taste the texture.
- Serve it at room temperature.
- Keep a whole piece wrapped in paper in the fridge.
The pairing
A bright Italian red. Coppa’s fat and spice want acidity and juicy fruit. Barbera is ideal.
- From our list: Braida Barbera d’Asti “Montebruna” (about €15). Cherry fruit and lively acidity.
- For a spicy Calabrian coppa: Feudi di San Marzano Primitivo (about €25.50), ripe enough to soften the chilli.
- Close to home: a Luxembourg Pinot Noir or a Crémant rosé.
Also try it with
- Focaccia or piadina flatbread.
- Pickled peppers and artichokes.
- Pecorino or a young Parmesan.
- Grilled peaches in summer.
More charcuterie → · See all twenty bottles →
Photo: Thesupermat, CC BY-SA 4.0, via Wikimedia Commons
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.