台灣通常將此部分稱作豬梅花肉，位於豬的肩頸處，更準確地說，是第六根肋骨前的背脊肉。製作過程中，將肉以鹽和香料醃製後，用棉網捆綁成圓柱形，經過六個月的風乾熟成。
食用時切成薄片，風味細緻，口感柔軟。除了直接作為冷切肉拼盤，還常用於披薩、義大利麵等料理中，增添豐富的層次感。
In Italian, coppa refers to what is commonly known in Taiwan as pork collar or shoulder butt. It is located in the shoulder and neck area of the pig, specifically the loin in front of the sixth rib. During preparation, the meat is cured with salt and spices, then tied into a cylindrical shape with a cotton net and air-dried for six months to achieve full maturation.
When served, coppa is sliced thinly, offering a delicate flavor and tender texture. It can be enjoyed on its own as part of a cold cut platter or used to enhance dishes like pizza and pasta, adding depth and richness to the flavor profile.
品名：寇帕義式風乾豬頸肉
保存方式：冷藏，開封後建議一週內食用完畢
保存期限：於產品包裝上標示
規格：65g
產地：台灣
成分: 豬肉(台灣)，鹽，黑胡椒，肉豆蔻，月桂，迷迭香，杜松子，保色劑：亞硝酸鈉，抗氧化劑：異抗壞血酸鈉
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