Coppa

Coppa, a Corsican expression

In Corsica, the households grant a particular care to the conservation of the coppa, it is consumed most often the days of festival. On the island, to speak about an object which one holds enormously, we say: "U tene cume à coppa di u venari santu! ". Which literally means: "He pays attention to it as to the coppa of Good Friday".

Making of the Corsican Coppa

The Coppa Corse or Coppa di Corsica is a cured meat of Corsican origin made from boned, dried and seasoned pork loin, put in a natural gut and tied up, then smoked with beech wood to finally be matured in a cellar for several months. The manufacturing process is particularly long but this is what gives it this texture and this taste so delicate, not to be displeased, this quality is the result of an artisanal and traditional work of several generations. One pig can make two coppas, which explains why this piece is particularly appreciated and sought after. So don't hesitate any longer and make the choice of quality!

How to eat Coppa

Coppa is generally eaten in slices as an aperitif or as a starter with a salad, a sheep's cheese and a good glass of red wine. It can also be served with pasta, peas, lentils, pizza, risotto or raclette... Coppa is also the king of picnics and snacks with friends or family, simple and effective. Mostly appreciated when dry, some prefer it younger and more tender, so it all depends on how long it has been aged.

How to store Coppa

Coppa should be kept in a cool, dry and airy place. Wrap your piece in a cloth and place it in the fridge. Don't worry, Coppa is meant to be kept for a long time, additional maturing time will give it an even more exceptional taste. However, it is very rare that a piece of Coppa stays in the refrigerator for very long, believe me.

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