Coppa, a universal cured meat
Is called Cup, but among the thousand Italian cured meats it is also known by names like Capicollo or Lonzino. This is because we are talking about a sausage present in historical chronicles as early as the eighteenth century and produced practically throughout the peninsula with dozens of variations, according to the region and the territory. The Coppa is obtained by processing the meat of the pork neck, between the head and the shoulder.
Capocollo di Calabria (massaged with pepper or chilli) and the delicate Coppa Piacentina are the protected designations of origin that enrich the palmares of over 250 Italian food products registered in the European Union quality register. To these is added the geographical indication IGP "Coppa di Parma", also known for its softness.
Generally, in line with what happens for other types of Italian cured meats, the Coppa is treated with salt, aromas and spices and then wrapped in a casing and left to mature for a few months. Its sweet scent and delicate flavor are the strengths of the Piacentina Cup and others. Consume it in thin slices, accompanied by bread and a light red wine at cellar temperature. Enjoy your meal!
.
