The Coppa di Testa is a traditional product of Emilia Romagna, Umbria and Marche.
Nothing is thrown away from the pig because everything contributes to create a delicacy. In the long and cold winters the Coppa di Testa was eaten by the farmers.
The Coppa di Testa is a very particular cured deli meat with an intense and persistent aroma and a slightly spicy taste with cinnamon and cloves. Its paste is cut coarsely, and flavoured in the broth with celery, citrus peel, spices and salt. The slice clearly shows the cuts of origin and its texture is firm. The colour goes from red, for the lean parts, to the rosy, for the fatter parts.
Coppa di Testa is traditionally thinly sliced with a knife. Ok also with a slicer.
How to use it:
The Coppa di Testa is eaten with "silly" bread, without salt.
Perfect accompanied by a celery, carrots and tomatoes. Perfect to stuff tigelle or piadine. A few drops of balsamic vinegar are amazing.
Not too aged Chianti. Nebbiolo.