Nutritional values for 100g of product
1643 kj 396 kcal
of which saturates
of which sugars
History and interesting facts
It's a typical deli meat from the areas of Parma, Piacenza, Cremona and Mantova with origins dating back to the XVIII century. The name comes from the meat cut used, the pork nek (in Italian "coppa") and the processing is very similar to that of cured ham. The only difference is that the coppa is stuffed into a casing for the maturation and curing process.
The coppa 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.