Coppa is a traditional Italian cured meat made from pork shoulder or neck. It is seasoned with spices, herbs, and sometimes wine, then dry-cured for several months. The result is a flavorful, tender meat that is often sliced thin and served as part of an antipasto platter or in sandwiches. This delicacy is popular in various regions of Italy, each having its own unique preparation methods and flavor profiles. Coppa can be enjoyed on its own, paired with cheeses, or used in cooking to enhance the taste of various dishes.