Coppa is a traditional Italian pork cold cut made from the muscle that runs from the pork shoulder or neck down to the ribs. It is a dry cured ham.
Coppa is quite similar to Parma Ham and at the same time to salami as well. Like so many dishes with long tradition Coppa has many regional terms including capicollo (Campania), capicollu (Corsica), finocchiata (Tuscany), lonza (Lazio) and lonzino (Marche and Abruzzo).
Depending on the region it is made in Coppa is seasoned in white or red wine, herbs, spices and garlic then cured for about 6 months.
Depending on your taste buds, you can slice Coppa Ham very thinly, like a Parma ham and use it on an antipasti platter when you have guests over or cut it a little thicker and get more of the rustic Salami feel. Coppa ham is also delicious in sandwiches. Coppa goes very well with melted cheese. I prefer a cheese which is a little strong and tangy in flavour, like a Manchego and a bread with some character, like a sourdough bread.
For more information, to order Coppa Ham, Manchego and more for home-delivery in New Delhi get in touch with us at Foodsmith Deli on foodsmithDeli@gmail.com, +91 98 188 955 46 (sms and WhatsApp) or +91 88 00 390 630 (sms and WhatsApp), http://www.facebook.com/FoodsmithDeli
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Chef Maya-Lisa
Picture Attributions:
Coppa Ham by Thesupermat (own work) [CC BY-SA 4.0], via Wikimedia Commons
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