Coppa meat is a traditional Italian, French, and Swiss pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry-cured, and typically sliced very thin. Coppa is similar to the more widely known cured ham or prosciutto, as they are both pork-derived cold cuts used in similar dishes. The cut used for Coppa is the pigs collar or neck fillet, which has a great balance of meat to fat that ensures its hugely appealing and distinctive marbling. Coppa is made from thinly sliced pork neck or shoulders that are salted and seasoned before being dry-cured. It is usually an addition to an antipasto plate and is served together with other cured Italian meats. Coppa is also great on a charcuterie board, as a pizza topping, or partnered with cheese, fresh pears, or pickled radishes.