Typical of the area of Parma and Piacenza, Coppa is exclusively produced from the muscles of the neck of middle-sized swine.

After salting with a mix of salt, pepper and different spices used to "massage" the meat, one proceeds by rolling up the coppa into a pork bowel, binding it tight and letting it season for some months in rooms where temperature and humidity are carefully controlled.

This coppa has a round but sweet taste not very strong and a delicate and a subtle scent that becomes progressively finer as fast as the seasoning continues.

When cut the pulp looks compact, homogeneous and bright red, with some slightly rose-coloured white fat.