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Sliced thin and laid out on a board, aged sweet coppa shows its best qualities: a delicate aroma, a soft texture and a well-balanced savouriness that pairs naturally with bread, grissini and soft cheeses. At the deli counter of an Italian store abroad, it is one of the cured meats customers ask for by name.
In the kitchen it works easily in both cold and hot preparations: fillings for focaccia and gourmet sandwiches, mixed antipasti, bruschette and aperitivo boards. It can also be used to wrap involtini or accompany grilled vegetables, where the fat in the coppa adds warmth and softness to the other ingredients.
