|Subject: coppa recipe
|what like to find recipe for coppa, meat recipe.
|coppa (in reply to: coppa recipe)
I found some info that may be useful, but not recipe:
Characterized by its tenderness and especial flavor, coppa also known as coppa crudo is a typical Italian sausage made from the cured, raw collar or loin of a pig. The red, pinkish white meat is marinated in a blend of garlic and red wine, and then compressed inside a large sausage skin and secured. It is distinguished from coppa cotta, or cooked coppa, which resembles brawn and is a highly seasoned meat prepared from remnants of a pig´s carcass.
In the Kitchen
An unsmoked, yet flavorful pork product, coppa is always eaten raw, and should be carved thinly, as with prosciutto or Parma ham. In fine, sweet slices, it makes the perfect antipasto. Rather dry and hard in texture, coppa slices can also be used as sandwich meat or bacon.
Most coppa comes from parts of Central Italy and Corsica. Though a little rough-seeming around the edges, coppa is a highly esteemed Italian delicacy and can be quite expensive. In the United States, coppa should be sought in the multifarious displays of delicatessens and Italian specialty markets. Occasionally, the meat will appear under its other alias, capicollo.