€32,50
€32,50
Baked Coppa is a real niche delicacy of Italian gastronomic tradition. It is a roasted cured meat slowly cooked by steaming, whose production is carried on only by a few producers. This cured meat has a pinkish colour and fat veining.
Baked Coppa is a product with an extremely mild flavour that will melt in your mouth. Delicateness and balance are the characteristics that make this cured meat unique. The slow steaming process allows Baked Coppa to release its pleasant flavours and fragrances at the very first bite. The taste is not the only highlight of baked Coppa. In fact, its aroma is also extremely delicate and reveals the typical officinal herb used for the preparation of this cured meat: rosemary.
Pork coppa, salt, sucrose, dextrose, flavourings, spices. Antioxidant: E301. Preservatives: E250
Pork coppa, salt, sucrose, dextrose, flavourings, spices. Antioxidant: E301. Preservatives: E250
HOW TO TASTE IT BEST
Baked Coppa is extremely versatile, making it suitable for various types of dishes, both hot and cold. However you decide to serve it, it will not disappoint you. You can either slice it into thin pieces and enjoy it as an aperitif with some bread or fold it with soft cheese inside and fry it. On the other hand, if you prefer thicker slices, Baked Coppa is perfect both grilled and pan-fried or for a barbecue. One of our favourite recipes made with this delicacy is Cordon Bleu with fontina cheese and Baked Coppa: a real treat! You can find the recipe in the dedicated section of our website.
PROCESSING STEPS
The meat selected for the production of Baked Coppa is seasoned with natural flavourings and spices and then baked in the oven for more than sixteen hours. After cooling, it can be vacuum-packed whole or in halves to best preserve its organoleptic properties.
It is obtained from the same type of meat used to prepare Seasoned Coppa: the upper portion of the pig’s neck. Baked Coppa is made exclusively with 100% Made in Italy meat.
PAIRING TIPS
To enhance the flavour of oven-cooked Coppa we recommend pairing it with a glass of Garda Classico Chiaretto DOC cherry rosé wine, a dry, fresh drink with an almondy aftertaste that enhances the delicate flavour of this cured meat without covering its taste.
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