The Coppa was already produced in the seventeenth century, and in the following
century it took the name of “biondola” (cured shoulder of pork) or “salami
invested”. It was a deli meat so prestigious that those who wished to be part
of the guild of lardaroli had to prove to have a certain number of salami and
“biondole”. The coppa has always been considered a "noble" deli meat,
so much that there is evidence of its presence at the court of the Duke
Ferdinando Borbone, as a special guest for his banquets.
is skilfully encased, placed inside a net and matured. It is medium-sized, and it tends to be lean. The slice lets see the
red musculature: it has a firm appearance and it is surrounded by slightly
fatty parts. The fat features a beautiful white colour tending to pinkish. The smell is immediately
involved in the classic and structured notes of mature meats. The flavour
praises the aromas conquered day after day with maturation in the cellars. Soften the
outer casing with a wash in water or even better in wine. Dry and leave to
settle for at least an hour, remove the skin and proceed to cutting in a slicer
to obtain thin slices.
Pairing and Wines
The Coppa likes a white, soft wine that respects its delicate nuances. In the typical area, Ortrugo is drank - a wine from Oltrepò Pavese – which is fragrant and slightly sparkling. In Romagna, the pairing with Albana is masterful, whilst in the low Garda two very interesting wines pair well with this deli meat: Lugana and Custoza.
The tradition of the lands that run along the long Po river sees the coppa paired with tigella, fried gnocco, piadina and schiacciata. A true delicacy is also the coppa enriched with flakes of Parmigiano Reggiano and drops of balsamic vinegar of Modena. A curious, mouth-watering sandwich can be created with a quick, easy recipe: carasau flatbread, spiny artichoke from Sardinia PDO julienned, lightly seasoned with oil and lemon and a few slices of tasty coppa.