WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals. Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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| coppa (crudo)
Language: Italian
Description: Cured ham from Emilia-Romagna and Lombardy, especially Piacenza, made from the shoulder and neck meat of pork, boned, spiced, pressed and air dried for upto six months inside a pig's bladder and then preserved in olive oil. It is cheaper, darker, earthier and fattier, than prosciutto and similar to pancetta. Coppa varies from area to area. In Umbria and Marche it may be quite spicy. The coppa is the tub in which the meat is pressed. It is also a cup.
| Coppa, with many thanks to the lovely Limoncello on Mill Road in Cambridge |
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Pronounced: KOHP-pah KROO-doh
Gender: f
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Emilia-Romagna, Lombardy
See places: Italian food and cuisine, Lombardy
See foods and dishes: capocollo, coppa, coppa, coppa, pancetta, prosciutto, spalla cotta
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