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Hot Coppa Alps

$39.95
Price Size Sale Qty
$39.95 2.5 lb
Quantity Discount Pricing
1-2 0%
3-4 10%
5+ 15%

Description

Hot Coppa Alps

Hot Coppa Alps (more rarely capicollo ) is a pork shoulder used to indicate the same
type of salami (an exception is represented by the coppa di testa, a particular cooked
sausage). The term was first used in the regions of northern Italy then to central and
south regions. Coppa Alps is fairly fatty and is rich with sodium.
Coppa is made with the shoulder muscles of the pigs. Production is spread throughout
the peninsula and the recipes (and consequently the calorie intake) vary depending on
the area in which it is made. In Italy, there are two DOPs obtained from this type of
salami: the coppa piacentina and the capocollo of Calabria.
It is a very popular salami in the Italian tradition, it can be found in different locations
with different names like Coppa Parma, Coppa Piacentina, Capocollo, etc. The shoulder
muscles of large pigs are used for Coppa. From the capocollo (part of the loin) the cup
is obtained after trimming and degreasing. It has an elongated shape with a tip from one
end. When cut, the dough is compact, homogeneous and bright red, with slightly pink
white fat. The meat is massaged with a mixture of salt, pepper, and spices and then
wrapped in a pork gut, tied tightly and leaves to mature for a few months in places with
carefully controlled temperature and humidity. It has a sweet scent and a delicate flavor
that intensifies with the aging process.

Preparation
It is prepared from the head of the pig, carefully depilated and deprived of the brain,
which is consumed as the food itself, and from the bones resulting from the deboning of
the meat for other preparations such as salami and sausage. In industrial processes,
additional ingredients ​​are also added, and further cuts are eventually added to a greater
or lesser extent. Everything is boiled in a steel or copper pot for several hours until the
skin, fleshy, tendinous parts and the more elastic cartilages will be easily removed from
the bone with a fork. During this process, the eyes are removed, as well as the burlap
sacks (it is risky due to possible tastes of mold that could pass inside), while in industrial
processes cellulose sheaths of various diameters are available. Once cooled, the
collagen gels are the rich raw material that helps the product be able to maintain a firm,
elastic and gelatinous consistency.

How to store Hot Coppa Alps

It should be consumed within a short time since it is cooked meat. During preservation,
the salt is added to the mixture and some natural spice.
Area of ​​origin
The most common cup comes from Parma

Consumption

Hot Coppa Alps traditionally had to be consumed by Easter, while today vacuum packing,
refrigeration and quick sale in shopping centers have partly solved the problem of
limited shelf life. It can be eaten as a sliced ​​or as a side dish with tigelle and fried
dumplings, or together with polenta. It is advisable to slice it by hand due to possible
small bones that could ruin the slicer blade.

Hot Coppa Alps is a domestic air dried whole pork shoulder. Having much in common with prosciutto, it should be sliced thinly. Coppa comes in two varieties, sweet or spicy, the hot version is surrounded by chili pepper and paprika.

Suggestion: Sliced thin, it is a classic on a plate of salami and is perfect for sandwiches.

2.5 pound (1.1 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt, dextrose, spices, chili pepper, paprika, sodium nitrite

Packaging: Vacuum-sealed Plastic

Product of U.S.A.

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Hot Coppa Alps