What is … Spicy Coppa?
Coppa comes from the shoulder of a pig and is made from Pig’s Collar or Neck Fillet. In Italy where it originated it also called Capocollo which means ‘head of the neck’. A single coppa is usually at least 1kg (2lb 2oz) and has great marbling which gives it’s delicious flavour and melt in the mouth qualities.
It is produced in a similar way to Prosciutto and our own air-dried ham but these come from the hind leg of a pig. All these products come from a single whole muscle.
How is it made ….
As with all our whole muscle products Spicy Coppa is first dry cured with salt and spices. The ‘Spicy’ element of this Coppa is added when we roll it in a mix of hot and sweet de la Vera Paprika. The Coppa is then wrapped in a collagen casing and placed in our ageing room which maintains the perfect temperature and humidity conditions to dry and mature the meat. When it has lost the required amount of weight the Coppa is peeled and is ready for eating.
Coppa is best served thinly sliced.
How can Coppa be used….
Spicy Coppa is great on a Charcuterie Board, as a pizza topping, in a salad or even in a sandwich.
Spicy Coppa isn’t very ‘hot’ but has a much stronger flavour than our other versions of Coppa. The paprika coating adds an extra flavour dimension the meat and somehow makes the fat taste even more creamy and melt in the mouth.
It is most likely you will have received your Spicy Coppa in a vacuum bag. For best results we suggest cutting the packet open and allowing the Coppa to warm up to room temperature before gently separating out the slices of meat. This will make it easier to separate the slices and maximise the release of flavour.
Cook with Coppa….
We love to use any leftover slices of Coppa as topping on oven baked dishes such as a lovely creamy macaroni cheese. We sprinkle grated cheese over the dish followed by torn up pieces of Coppa. Pop it in the oven for 20-30 mins and the cheese will melt and the Coppa with turn into bursts of delicious crispy salty coppa/ham.