Coppa, also known as Coppa di Testa, is prepared with the less noble parts of the pig, full of cartilage and collagen (ears, snout, head, muzzle) boiled together with spices to obtain a very tasty salami, then put into sheep casings or placed into cloth sacks in order to eliminate excess liquids. The flavourings (pepper, pine nuts, raisins, salt, orange peels..) are added in quantities that vary depending on the area: in Valnerina, for example, they make Coppa flavoured with truffle. Coppa must be eaten fresh since the aging process would alter its fragrance and flavour characteristics.
Rectangular-shaped salami with a weight of approximately 15 kg. When sliced it has the various colours of meat depending on the different parts used in its preparation.
Region of Umbria.