Also known as capicola, or 'gabagoul' to Tony Soprano, Coppa, as its name suggests, comes from the neck (nape) muscle of a pig.
Dry cured for 6 months, it is typically sliced super thin and has a peppery, meaty flavour. However, Coppa's most enticing feature is arguably its marbled texture, with its fat being distributed in the middle of the meat, for the perfect balance of flavours and indulgence.
Serve on a charcuterie board with fresh focaccia or grissini, and wait for your guests to interrogate you on what this melt-in-the-mouth prosciutto-chorizo hybrid ham is. Pure Italian mastery.