Coppas are Italy’s noble raw fermented pork sausages, traditionally made from whole swine neck muscles — deboned, sliced, cured, and ripened in casings, though some versions include air-dried neck, skin, and cartilage. Ripening is a microbial collaboration: lactic acid bacteria, Micrococcaceae, and yeasts together build the tang, aroma, and rosy colour. Served in thin slices, coppa eats silky and rich with a gentle fermented depth. Like all raw fermented meats, its safety depends on validated curing, controlled fermentation, and drying to specified water activity.