mezzomediCoppa
Marbled dried pork collar, sweet and melt-in-your-mouth, peppery and aromatic.
Coppa is an Italian cured pork product, presenting a firm and melting texture interspersed with white fat. Its rich, slightly spicy, and salty taste makes it a staple of Mediterranean cuisine, particularly in Italy.
Best pairings
Dried fig Classic88%Concentrated dried fig intensely amplifies the sweet-savory complementarity, a classic Mediterranean pairing.
Melon Classic88%Melon's sweet freshness against fatty richness, a Tuscan or Amalfitan duo par excellence.
Black olive Classic87%Salty, bitter black olives amplify the dark, pungent flavors of coppa, a shared terroir.
Kalamata olive Classic86%Fleshy, vinous Kalamata olive creates a spicy-salty echo with coppa, a Mediterranean aesthetic.
Arugula Classic84%Bitter-peppery arugula dialogues with peppery spices, herbaceous flavor balances the fat.
Parmesan Classic83%Rich umami Parmesan supports coppa's salty complexity, an essential savory duo.
Peach Classic82%Sweet, juicy peach creates a fresh contrast to the salty-smoky Mediterranean charcuterie.
Apricot Classic81%Dried or fresh apricot adds a gentle sweetness that balances richness, an Italian summer tradition.
Bread Classic80%Coppa on bread and focaccia, an antipasto.
Green olive Classic80%Fruity-herbaceous green olive creates salty harmony, a livelier variant than black olive.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with coppa?
Coppa pairs especially well with dried fig, melon, black olive, kalamata olive and arugula. Concentrated dried fig intensely amplifies the sweet-savory complementarity, a classic Mediterranean pairing.
What can I substitute for coppa?
If you don't have it, try: prosciutto, pancetta, serrano ham.