Coppa Salami (1.5kg Minimum)
Massimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally smoke was used as a preservative but today smoking is primarily about capturing the aromatic potential of wood - rather than the 'smoked' flavour that can taste so processed. The wood Massimo burns is like an ingredient and his choice of species is completely personal. He uses chestnut and beech, sometimes cherry or hazel but always with juniper berries added for their aromatic pungency. Try it on a salumi board or wrapped around radicchio and slowly baked with a dot of butter and a handful of Parmesan on the top.
Made in Trentino. The whole coppa will arrive wrapped in paper and should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity. Sliced coppa will arrive vacuum packed
Pork, salt, pepper, juniper, chilli, coriander, bay, nutmeg, cinnamon, garlic, star anise, saltpetre