Coppa Corse is an emblematic cured meat from Corsica, renowned for its authentic production process. Made from pork neck of French origin, it is cased in natural casing, then steamed and smoked with beech wood. This process is followed by a minimum drying period of eight weeks, allowing the coppa to reach its full maturity and develop exceptional flavor. It is typically enjoyed raw, usually well-dried, and can be preserved for a long time, making it ideal for those who appreciate rich and authentic flavors.