Coppa/capocollo

Italian deli meats - Coppa & capocollo

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The first historical documentation of the processing of this product dates back to the Dark Ages. Two “coppe” are obtained from the neck muscles of each pig, which are salted and flavoured with different spices, of which pepper, ground cinnamon, cloves, bay seeds and nutmeg. White wine from the local hills is also added to the mixture used for Coppa Piacentina PDO, while chilli pepper can be used in the Capocollo di Calabria PDO. Temperature, humidity and ventilation of the different production areas also affect the biochemical phenomena responsible for the typical organoleptic features of this authentic deli meat.

- Coppa Piacentina PDO (1996)
- Capocollo di Calabria PDO (1998) link
- Coppa di Parma PGI (2011)

(in brackets the year of PDO/PGI recognition)