Coppa Seasoned Pork Neck sliced

Coppa Seasoned Pork Neck sliced

HK$85

1 package of

On the nose, aromatic and characteristically fragrant with notes of black pepper. Mild on the palate with a fine balance of spices.

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.

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.

The tradition of the lands that run along the long 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.

The Coppa likes a white, soft wine that respects its delicate nuances.

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