It is prepared using the neck muscles, with a production process similar to that of cured ham in many respects. It is a typical product of the Parma and Piacenza areas: the Piacenza Coppa received the PDO Community recognition, while at the end of 2011 the Parma Coppa obtained the PGI. In other parts of Italy, with different procedures, the same cured meat is known under various names (for example ‘capocollo’: that of Calabria has obtained the PDO).
The shape of the coppa is cylindrical, pointed at the ends, with a firm, compact, but not elastic consistency. Inside, the cured meat has a red colour interspersed with pinkish white. It is one of the most nutritious cured meats, has a sweet and characteristic scent, while the taste is delicate and is refined as it ages.