An Italian cured meat similar to capicola or soppressata, made from pork shoulder and heavily seasoned with spices.
From Italian 'coppa,' derived from Latin 'caput' (head). The name reflects that it was originally made from the head and shoulder area of the pig.
Coppa has protected designation of origin (PDO) status in certain Italian regions—meaning only coppa made according to centuries-old traditions in specific places can legally call themselves 'coppa,' similar to champagne restrictions.
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