Coppa
Coppa is a processed/cured meat. IARC classified processed meat as Group 1 carcinogen with sufficient evidence linking consumption to colorectal cancer.
What it is
Italian dry-cured pork shoulder/neck (capocollo); typically salt-cured with sodium nitrite/nitrate and aged.
Cured-meat charcuterie product; sliced thin for antipasti.
Why it's flagged
- IARC Group 1 carcinogen (processed meat)
- high sodium
- sodium nitrite/nitrate curing agents
- N-nitrosamine formation
What regulators actually say
"Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that consumption of processed meat causes colorectal cancer."
"Sodium nitrite and potassium nitrite are permitted in curing meat at maximum levels specified per product class."
Regulatory status
United States — FDA
Cured meats regulated under USDA-FSIS; nitrite limits per 9 CFR 424.21.
European Union — EFSA
Cured meats permitted under EU Regulation 1129/2011 with strict nitrite/nitrate limits.
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