Salt-cured, sweet and fragrant pork from Northern Italy .

head cheese, a fatty pork cold cut; also cup or bowl (of dessert or ice cream);

A salted pork slicing sausage, dried and smoked with herbs; from Corsica

Spicy, cured pork shoulder.

The loin or shoulder of pork that is cured, cooked and dried. It is served thinly sliced for antipasti or on sandwiches or pizza.

Coppa is a traditional Italian dry cured pork shoulder or neck, and could be considered the pork counterpart of the air dried, cured beef bresaola.