COPPA
Originally from Piacenza in Emilia Romagna, Coppa is the cut from the shoulder of the pig. Its found throughout Italy but in some parts of Italy, such as Rome, testa is coppa di testa, or head cheese
Since ancient times Piacenza has proved to be the ideal natural environment for maturing pigs. With humidity and a narrow temperature range, pigs thrive in Piacenza, as they do not appreciate directly sunlight, but love the
temperate climate of the woodlands. This climate helps to fatten the pigs in a balances way. If it is too cold, pigs cannot put on much weight and if that occurs, their fat becomes softer.
The Consortium for the Protection of Piacenza Typical Cured Pork Meat Products was established in 1971 to promote and safeguard three typical products from Piacenza, namely PDO coppa, salame and pancetta.
To make coppa, first the shoulder of the pig is cured for 21 days and then rubbed with ground fennel, black peppercorns and cayenne pepper. It is then
aged in a drying room for 3 to 4 months. The end result is marbled and velvety meat with sweet and spicy evocative flavor.
For this month¹s dish, we paired luscious coppa with pumpkin agrodolce. The sweetness of the pumpkin accents the spicy (cayenne) exterior of the coppa
and makes for a perfect fall dish.
We buy our delicious coppa from Salumi Artisan Cured Meats in Seattle. The shop was opened in 2002 by Mario¹s dad and master salumist, Armandino and is now run by Mario's sister, Gina.
To order from Salumi, click http://www.salumicuredmeats.com/.
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