Coppa, along with Lonzo, is one of Corsica's most well-known and treasured cured meats. Made with a mixture of the neck and shoulder and fat from local pigs, it is slightly fatty meaning a full flavour, enchanced by a rich saltiness. Ideal for a plate of charcuterie, as an accompaniment to raclette, or in a sandwich with some cornichons and good quality butter. Hearty cured meats like these can always be a last minute additon to tomato sauces for pasta.

Traditionally Coppa is made with pigs which have been fed a diet of chestnut flour (a Corsican specialty) and killed on the 13th of December, the day of Saint Lucie. After selecting the meat, the fat is interlaced and left for a few days before salting generously. Once liquid has formed on its surface the Coppa is washed with wine, dried and seasoned with pepper before inserting in a natural pork casing. Finally the coppa is smoked and then air dried for a few months.