Coppa

Coppa is Italian cured pork made from the neck or upper shoulder. It is salted, seasoned and air-dried, then sliced thinly; it is not the same cut as cooked ham.

Coppa is usually eaten as it is, without cooking, sliced thinly for an antipasto board or sandwich. You can also add it to a hot dish, where its fat softens and its savoury flavour spreads.

Add thin slices to pizza near the end of baking so they warm without drying out, or fry them briefly until their edges crisp and scatter them over pasta or a salad.

Serve it with crusty bread, olives, pickled vegetables and cheeses such as pecorino. It also works in a panino with rocket and a little sharp cheese.

Use prosciutto or speck in sandwiches and antipasto; both are cured pork, though their flavour and texture differ. For a milder, cooked option, use thinly sliced ham.

Keep it wrapped or sealed in the fridge so it does not dry out or take on other smells. If it is sold as a whole piece, slice only what you need and follow the pack’s storage and use-by guidance.

Yes. Curing gives coppa a salty flavour, and it contains 1800 mg of sodium per 100 g; a few thin slices can add plenty of salt to a meal.