1. A cured meat taken primarily from the neck (and sometimes shoulder) portions of the hog. Coppa di Piacenza has protected designation of origin statusin fact, the entire area around Piacenza is devoted to coppa production. The meat must come from animals bred in Emilia and Lombardy. The trimmed flesh is massaged and flavored with a mixture of salt, pepper, sugar and various spices such as cloves, cinnamon and laurel seed. After a week's resting period, coppa is encased in a hog's diaphragm and aged for a minimum of 6 months. Coppa is most often served as part of an antipasto plate. See also salumi. 2. Italian for "cup."
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.