The history of the Coppa di Testa is lost in the mists of time and is a traditional product of Emilia Romagna, Umbria and Marche; it is precisely this sausage that says that "nothing is thrown away from the pig" because everything contributes to creating delight and delicacy. In the long and cold winters the Coppa di Testa used to be the most coveted bite by the peasants; a tasty food capable of obliterating hardships and worries.
The Coppa di Testa is a one-of-a-kind, very particular cured deli meat with an intense and persistent aroma and a slightly spicy taste with cinnamon and cloves. Its paste is cut coarsely, and flavoured in the broth with celery, citrus peel, spices and salt. The slice clearly shows the cuts of origin and its texture is firm. The colour goes from red, for the lean parts, to the rosy, for the fatter parts.
Coppa di Testa is thinly sliced with a knife, even if today some deli meat sellers cut it with a slicer.
Pairing and Wines
Already having a sharp flavour, the Coppa di Testa is eaten with "silly" bread, without salt. Mouth-watering when accompanied by the freshness of celery, the sweetness of carrots and tomatoes. Mainly it tastes like a second course, but it is also delicious accompanied by other deli meats, and in Emilia Romagna it stuffs tigelle. A delicious touch is to eat it with a few drops of traditional balsamic vinegar.
The wine that keeps up with the character of the Coppa di Testa must have a certain acidity to balance the explosion of flavour that this deli meat releases. Remaining in the Apennines area, Chianti - not overly aged - is ideal for this pairing. An equally interesting alternative is Nebbiolo: a wine with a distinctive aroma, with light floral and fruity notes. The flavour can be both dry and lively, sometimes mellow, velvety, full-bodied.