Coppa is a sausage that is present in the Italian territory with various interpretations and recipes, obtained by processing the upper portion of the pig's neck and part of the shoulder. During the processing, spices and aromatic herbs are added, typical of the various places of production of the salami. For its aging in the past the meat was wrapped in a rough cloth or tied with hemp twine. This name also means a part of the pork, excellent for grilling or grilling. It takes different names depending on the region.