Coppa – “delicate flavor and tender, fatty texture”
What we do:
For our Coppa making method we take this beautiful cut, add salt, then coat in Paprika before it’s cured for a minimum of 5 weeks in a controlled environment. Slowly removing the moisture from the meat dries it gently to produce a mature and deep flavour set. The salt acts as the preservative, perfectly balanced so it’s not too salty, then adding the Paprika gives a smoky warmth.
How best to eat it:
Coppa, or Capocollo, is esteemed for its delicate flavor and tender, fatty texture. Likened to prosciutto, Coppa is best eaten raw and sliced very thin. Coppa can be used in many dishes such as Salads, Sandwiches and Charcuterie platters or cheese boards.
A traditional Italian antipasto, originating in Corsica.
Coppa is the porky cousin to Bresaola (lean beef salumi).
Ingredients: Organic Pork, Salt, Organic Paprika, Sodium Nitrite
Note:- minimum 140 grams of pork used per 100 grams of product.