SEASONED COPPA

Seasoned Coppa is a typical Italian delicatessen. Only selected cuts of meat from poks born and raised exclusively in Italy are used in the production of seasoned Coppa. This cured meat is obtained by using the neck muscles of the pork. In particular, it is obtained from capocollo, after undergoing trimming and degreasing treatments.

Seasoned Coppa is an extremely popular cold cut in the culinary tradition of Italy. Its aroma alone is extremely inviting: it is delicate and fragrant, thanks to the mixture of aromas with which it is produced. It is characterised in particular by an initial note of pepper. When cut, the slice is homogeneous and compact. It has an intense pink colour which tends towards red in the leaner parts and towards white in the marbling, i.e. in the fatter parts. The flavour of the seasoned Coppa is unique: delicate but strong, refined and with an excellent balance of spices.

The ideal way to enjoy seasoned Coppa is also the simplest, as it is without anything else. It is excellent as an aperitif with bread and cheese such as pecorino or as a filling for extremely tasty sandwiches. If you want to enjoy seasoned Coppa with a good wine, we recommend the classic red wine Bonarda dell’Oltrepò pavese DOC. It enhances the taste, making it even more delicious!

Preparation

The production of seasoned Coppa is a sophisticated craft that goes through different phases:

• Dry salting: this is done in a single step. The coarse salt is distributed directly on the meat, which is then massaged. It is then left to rest for a few days.
• Packing: after the salt has been absorbed, the coppa is seasoned with pepper and herbs. It is then wrapped in natural gut.
• Tying: the coppa is then tied with a thick string, at the end of which a ring is made to hang the sausage.
• Drying: the coppa is left hanging in a special room where it loses a considerable amount of water.
• Maturation: this phase must last at least 60 days, during which time the coppa is left in a temperature and humidity controlled environment, so as to guarantee its unique and inimitable taste.

Historical notes

Seasoned Coppa is characteristic of many Italian regions and varies in taste and name from one region to another. For example, Mantuan coppa is seasoned only with salt and pepper; Parma coppa is seasoned with salt, pepper, garlic and white wine.