French pork coppa, Iberian, Pancetta | Le Delas Rungis
French pork coppa, Iberian, Italian pancetta...
Pork loin, salted with coarse sea salt, ensuring natural preservation and rubbed with a mixture of spices and herbs. The sausage is matured for many months in the salty air and smoked over a beech wood fire in an old-fashioned fireplace, which gives it a unique flavor. Its particularity lies in its elaboration since the pork loin is not ground. The proportion of bacon and lean may vary for each slice.
Similar to bacon, it is a mild charcuterie consisting of lean lard, cut from pork belly, salted then dried and flavored. This product, which is sautéed dry, is a basic ingredient of most Italian sauces.
This Coppa, made in France, is produced from French pork loin. Salted, peppery, it is churned for 24 hours for better penetration of salt and spices, then left to rest for 14 days before being pushed into a casing and tied by hand. It is then steamed for 4 days, then dried for 4 to 6 weeks. To be enjoyed as a chiffonade as an aperitif, around a raclette ...
The Coppa is a charcuterie of Italian origin made from boneless, salted, dried and refined pork loin.
It perfectly finds its place in the centre of a beautiful plate of charcuterie, as an appetizer, as an accompaniment or as an aperitif.
Coppa des Salaisons Pyrénéennes is made from boneless pork loin, dry-salted and then marinated in white wine. Wrapped and tied, it is slowly dried to develop its full aromatic richness. The piece is then peeled and vacuum-packed. Each piece weighs between 1.5 kg and 2 kg.
This dried and matured coppa is ideal as an aperitif, sliced thinly, or as a refined starter for your meals. It can also be used to enhance mixed salads, charcuterie boards or gourmet dishes in restaurants and catering. To fully appreciate its texture and aromas, remove it from the refrigerator a few minutes before serving.
