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Coppa (Stuffed Pork Head)

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Coppa (Stuffed pork head)

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Have you ever heard the expression "When pigs are butchered, nothing is wasted?"
Well, the Coppa is the best example!

But first of all, pay attention.
Coppa di Testa Marchigiana shares its name with numerous Italian salamis (such as Coppa di Parma or Piacenza, more similar to our Lonza delle Marche) but is completely different. With the Coppa we are faced with the greatest example of how our grandparents they didn't throw anything away. Nothing could be thrown away from the pig and therefore a little imagination was needed to use the less noble parts. Thus was born the idea of grinding and boiling the waste parts and then flavoring them with different aromas.

The result is a salami with a surprising taste and less fat than many of its more famous relatives! Despite being one of the oldest cured meats, Coppa di Testa is surprisingly modern, fully embracing the philosophy of recycling.

Coppa di Testa is a salami obtained by processing the heads, with the possible addition of rinds, tongues, ear cartilages and shoulder meat.

HOW IT IS MADE

The heads, before processing, must be refrigerated for 24 hours at a temperature between 0 and 4 ° C and subsequently cleaned with the flame, scraped to remove any bristles remaining after slaughter and washed with hot water. The tongues and rinds are also refrigerated for 24 hours at a temperature of 0-4 ° C and then washed in hot water. All the cuts are cooked in water at 100 ° for at least 3 hours.

The cooking of the rinds takes place separately from the heads and tongues. After cooking, the heads are stripped and the meat obtained is eventually mixed with the rinds (maximum 30%), the tongues (maximum 7%) and the shoulder meat. The retail cuts are minced and the mince placed in steel containers and then flavored with sea salt, ground black pepper, nutmeg, herbs (orange, lemon) and cooking broth. Depending on the case, numerous other ingredients can be used such as green olives, shelled almonds and pistachios. The resulting mixture is stuffed, tied and left to rest.

HOW TO TASTE IT

The Coppa di Testa can be sliced or cut into cubes. It is suitable for appetizers, as an accompaniment to sandwiches, wraps or grows, but also as a single dish served with seasonal vegetables and polenta. In fact, the coppa is a typical cold cut of the winter months. It is advisable to slice it by hand because of any remaining bones that could damage the slicer.

With the Coppa we are facing the greatest example of how our grandparents didn't throw anything away. Nothing could be thrown away from the pig and therefore a little imagination was needed to use the less noble parts.

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