Coppa is salted, seasoned & dry-cured pork shoulder or neck. This aged salame is then thinly sliced & packed, ready to serve. Team up with cheese & olives. I'm a big fan!
So, who makes this stuff?
Salumificio San Paolo was established near the city of Parma in 1974. The area is known as 'Food Valley' because of the rich traditions of food production & in particular quality cured & cooked meats.