Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Capocollo and lombetto
Capocollo and lombetto (loin) are two very popular foods among the pork...
Coglioni di Mulo (Mule’s Balls)
The name of this sausage product says a lot about its shape, which clearly...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Porchetta
Porchetta is one of the traditional ways of preparing pork and can be...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Sanguinaccio (Black pudding)
Black pudding is an ancient and tasty speciality. It is made from pig’s...
Ventresca
In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the...
Game
Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
Coppa PDF Print E-mail

Coppa is a typical product linked to rural tradition and made using the head, the ears, the snout and the skin of the pig.  The meat is boiled, coarsely chopped and seasoned with lemon peel, salt, pepper and a pinch of chilli.  Jute bag, known as a saccoccia (like a pocket), is filled with the meat. After pressing it, to release any excess juices, the saccoccia is hung in a cellar, where curing takes place. The moisture level in this room is very important, in order to determine the quality of the product. If curing takes place in an over-moist environment, a surface coating may be noticed on the casing. If, on the other hand, the environment is too dry, a different colour may be noticed when the meat is sliced.

Curing is also important for the flavour of the coppa. Slow curing is preferred, from 2 to 4 months, depending on the type. In some cases, there may be crevices on the inside, or oxidation of the fatty parts, to the detriment of the fragrance and the taste.

Coppa di testa is a special product. It is an excellent brawn and is different from coppa because it is made exclusively from the fleshy parts of the head.


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