MARIANO'S

Coppa — Nutrition Facts & Ingredients

UPC 765171081431 Manufacturer: John Volpi & Co., Inc. Pepperoni, Salami & Cold Cuts Updated Sep 27, 2026

Per 100 g, Coppa has 286 calories, 32.1 g protein and 17.9 g fat.

Label highlights:

Nutrition Facts

Per 100 g

Amount per 100 gCalories
286
Total Fat 17.9g
Saturated Fat 7.1g
Trans Fat 0g
Cholesterol 125mg
Sodium 2143mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 32.1g
Calcium 0mg
Iron 2.6mg

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

286 calories in 100 g
Protein32.1 g
Carbohydrates0 g
Sugars0 g
Dietary fiber0 g
Net carbs (carbohydrates minus fiber)0.0g
Fat17.9 g
Saturated fat7.1 g
Trans fat0 g
Cholesterol125 mg
Sodium2143 mg
Calcium0 mg
Iron2.6 mg
Vitamin A0 mcg
Vitamin C0 mg

Where to buy

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Ingredients

And Sodium Nitrite, Dextrose, Pork Shoulder Butt, Sea Salt, Spices

Frequently asked questions

How many calories are in Coppa?

Per 100 g of Coppa there are 286 calories.

How much protein is in Coppa?

Per 100 g of Coppa there are 32.14 g protein.

How many carbohydrates are in Coppa?

Per 100 g of Coppa there are 0.0 g carbohydrates. Of which 0.0 g sugars.

How much sugar is in Coppa?

Per 100 g of Coppa there are 0.0 g sugars.

How much sodium (salt) is in Coppa?

Per 100 g of Coppa there are 2143.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

How much dietary fiber is in Coppa?

Per 100 g of Coppa there are 0.0 g dietary fiber. Dietary fiber is important for digestive health.

What are the main ingredients in Coppa?

The main ingredients in Coppa are: And Sodium Nitrite, Dextrose, Pork Shoulder Butt, Sea Salt, Spices.

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Level of processing

1
Unprocessed
5 ingredients
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

Types of fat

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