Instructions: This is boned shoulder of pork which is rolled and cured with salt pepper and nutmeg then aged for about three months. The perfect coppa from Parma has the same sweet taste as the prosciutto but consists of equal fat and lean. We use it to wrap beef fillets for Manzo in Tegame and to lard the breasts of game birds. Its also excellent sliced thinly over a rocket sala.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.