Cured meat · cured
Coppa
Also called capocollo, capicola
Italian dry-cured pork neck and shoulder, marbled with fat; sweet, rich and lightly spiced. Sliced thin for antipasti and sandwiches.
What can replace it
- T2 · GoodPancetta
Fattier belly cut, more often cooked than eaten raw.
- T2 · GoodProsciutto
Leaner, sweeter and silkier, less marbled.
- T2 · GoodSpeck
Smoked and leaner.
- T3 · In a pinchBresaola
Lean beef with none of the marbled fat.
- T3 · In a pinchSalami
Minced and more strongly seasoned, not whole muscle.
Cook with Coppa
No recipes use it yet.