COPPA TIED BY HAND
Wine and spices on the nose, nutmeg, cloves and laurel on the palate. For connoisseurs, a rich, delicate complex of spices.
| energy | 1535 kj 370 kcal |
|---|---|
| fat | 30 g |
| of which saturates | 14 g |
| carbohydrate | 0 g |
| of which sugars | 0 g |
| protein | 25 g |
| salt | 4,2 g |
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History and
interesting facts
Deli meat typical of the areas of Parma, Piacenza, Cremona and Mantua whose origins date back to the eighteenth century. Its name comes from the type of cut used, the muscle of the neck of the pig and the processing is very similar to that of prosciutto but, unlike this, it is stuffed into natural casings for excellent ripeness and maturation.
Organoleptic
properties
It is characterised by the rounded shape, the hand tying and the beautiful light, dense mould. Firm, smooth, compact texture. When cut, the meat is red with pearly white veins and possibly marbled. The aroma is sweet and typical, hints of nuts and maturation. The flavour is well balanced between fleshy and fat parts, between salt and curing.
We recommend that it be washed with white wine, wrap in a clean cloth and store in a plastic bag at cellar temperature for a few hours. Remove the natural casing. Slice the coppa with a knife or by means of a slicer about ten minutes before serving, to allow the cured meat to express its aroma at its best.
Pairing and Wines
We propose slightly bitter salads such as radicchio, pronounced as cress and rocket, as sweet as carrots, melon, figs and apple together with diced tomatoes. We recommend it as a condiment for egg pasta, gnocchi, saltinbocca, escalopes, savoury pies and stuffed bread.
As far as wines are concerned, in order to remain in the territory we propose among whitesn Ortrugo piacentino or Albana di Romagna among white wines. Barbera dell'Oltrepò Pavese or Bonarda piacentina among the red wines.