Coppa di Parma
Coppa di Parma is made from the muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle cold-cut, which is dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes.
Coppa is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted and stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. It is essentially the pork counterpart of the air-dried, cured beef Bresaola.