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.
This Coppa di Parma is an Italian charcuterie product with Protected Geographical Indication (PGI) status. It is made from pork, seasoned, dried in natural casings and vacuum-packed. This product has been carefully selected by Le Delas, a wholesaler in Rungis. Coppa di Parma is distinguished by its lean red to dark red colour with ivory-white fat. Its texture is characterised by a balance between firmness and tenderness, and its taste is clean and typical of the PGI.
Culinary uses:
Coppa di Parma PGI is suitable for a variety of uses in cooking, enhancing the range of Italian charcuterie:
► Charcuterie platters: Ideal for slicing thinly (after removing the skin) and serving on appetiser boards or buffets.
► Accompaniment: Coppa pairs perfectly with Italian cheeses, fresh fruit (melon, figs) or marinated vegetables.
► Filling: It is perfect for filling sandwiches and piadinas, or wrapping around grilled vegetables (asparagus, breadsticks).
► Starters: It can be used in sophisticated starters, served grilled with a ball of mozzarella or burrata.
Storage and preparation tips:
► Storage: Fresh product. Store between 0°C and 4°C.
► Preparation: Use: remove the skin (inedible casing) before consumption. Slice thinly for optimal tasting.