The Seasoned Coppa, also called capocollo is a sausage made with pig neck muscles, located between at the junction of the head and the fourth rib of the loin, it is a typical Italian production with some regional variations.
To produce the Seasoned Coppa we trim and de-grease the neck muscle, after which we proceed with salting, through massaging the product vigorously with salt, pepper, garlic and other spices; This very long and delicate phase allows the salt to penetrate into the centre of the Coppa.
Then the Coppa is placed in vats of salting and left in the refrigerating rooms for six weeks; at the end of this period, the Coppa is removed from the brine, wrapped in natural bowels and thightly tied. following a brief period of hot dry after that are attacked in well-ventilated rooms for maturing, for a period ranging from four to six months, it must be said that precisely in recent weeks the cups are requiring full organoleptic quality.
At the end of seasoning the Coppa is substantially cylindrical in shape, slightly rounded at the margins; the texture is compact but not too hard.
When cut, besides emanating its typical nose, it shows a compact mass, with a distinct separation of the fat and lean; the colour is red, interspersed by the white parts, which may tend to pinkish.
The scent of the seasoned Coppa is sweet and characteristic, and sometimes you can fell the smell of autumn underbrush, conferred from the seasoning place.
The taste is sweet and delicate, and slightly savoury. We recommend you to slice the Coppa ten minutes before to serving, in order to delight the product better. In this manner, the contact with air allows the meat to express better its aromaticity.
The Seasoned Coppa is one of the classic cold cuts to be included in the dishes of meat appetizers, it goes very well with semi-integral crusty bread, accompanied by salads, or grilled vegetables, and a glass of wine, as a perfect combination of all cured meats.
Pork neck, salt, pepper, garlic, flavorings and spices, sugars (dextrose, sucrose), antioxidant: E300, preservatives: E250-E252.
Produced in a factory where dairy products and gluten-containing ingredients are not used.
It may contain traces of walnuts and pistachios.
Produced and packaged by Salumificio Artigianale Gombitelli di Triglia M&T SNC località Gombitelli, Camaiore, Lucca.
Store in cool place.
With which wine match it
Intense ruby red wine from Oltrepò Pavese and Piedmont ; sweet bouquet sometimes with the hints of a black pepper and a dry, amiable or sweet taste, slightly tannin bitterness, sometimes vivacious or sparkling; balanced and comprehensive.
The Piedmont DOC wine has an intense ruby red colour with purple reflections; its aroma is fresh, fruity, sweet and elegant; Dolcetto d’Alba has a vinous and fruity flavour, that leaves a long and pleasant aftertaste.
Lombard IGT wine from the province of Pavia has a ruby red colour and violet reflections full valuable when crossed by the light; an appreciable scent is broad and refers to a large floral bouquet; the flavour has a prolonged persistence on the palate, which is very dry and very balanced between sapidity and structure.
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