Coppa is a traditional Italian and Corsican pork cold cut (salume) made from pork shoulder. It is hand-rubbed with sea salt and garlic to enhance its flavor. Afterwards, it is dry-cured whole for 75 days and hand-tied. Although it's similar to prosciutto, it has a more rich and earthy flavor. To serve, slice it thin and add it to a charcuterie board, salad, or your favorite sandwiches. Terroirs d'Antan revives ancient recipes from the various districts of France.