La Gonzaghetta – Coppa alle Erbe (Dry-cured Coppa with Herbs) - Salumificio Pedrazzoli
24078
portfolio_page-template-default,single,single-portfolio_page,postid-24078,,select-theme-ver-3.8.1,smooth_scroll,wpb-js-composer js-comp-ver-5.1.1,vc_responsive,cookies-set,cookies-accepted
 

La Gonzaghetta – Coppa alle Erbe (Dry-cured Coppa with Herbs)

Linea Q+

La Gonzaghetta – Coppa alle Erbe (Dry-cured Coppa with Herbs)

More on our Gonzaghetta – Coppa alle Erbe (dry-cured Coppa with herbs)
Coppa is a deli-meat typical of many Italian regions; it has different names depending on its region of provenance. But only cooked coppa becomes “La Gonzaghetta – Coppa alle Erbe”, a Linea Q+ specialty.
La Gonzaghetta – Coppa alle Erbe is made from large pieces of pork neck from Gran Suino Padano pigs (Po Valley heavy pigs); these coppas are seasoned with salt, pepper, rosemary and various other herbs. After salting, the product is hand tied for a traditional homemade feel. When cut, Salumificio Pedrazzoli’s roast Coppa reveals lean meat with a distinct marbling of firm, sweet fat. The golden external colour is produced by slow-cooking the coppa in an oven, which is how its delicate flavour and inimitable appearance develop.
 
PAIRINGS: It is eaten according to a traditional Mantuan recipe, pairing roast coppa with campanine apple or pear mostarda (traditional chutney with mustard) for a taste of days gone by and to experience the fragrances and flavours of traditional Italian pork butchery. Sliced more thickly (approx. 5 mm), it can be grilled and served as a main course for any occasion. Clementine mostarda (traditional chutney with mustard) makes an excellent accompaniment.
 
 
CHARACTERISTICS
Dairy free
No added polyphosphates
Gluten free
No flavour enhancers