Coppa is made from the cervical muscle of the swine that is cut at the fourth rib, with a weight never less than 2.5 kg. and is massaged, squeezed and trimmed and then salted with salt, cracked pepper and several spices. A week is awaited and then Coppa is wrapped in pig parietal diaphragm, then an energetic tying with twine is made and a first maturation is started that occurs with the passage in the dryer for at least seven days. The complete curing will last at least six months at a constant temperature between 10 and 14°C in controlled humidity.
Bacon is made from the belly of the pig; the belly portion is squared and trimmed and the preservation of the rind or not depends on the type of the planned preparation that changes its shape according to the variety. There are in fact various types of bacon: it is squared off in the case of bacon which can be with or without rind, classical or smoked, instead the wrapped pancetta, magretta and coppata is round, called in this way because it is obtained by rolling the bacon portion with a savoury oven-cooked coppa. The colour of this meat is pinkish white, reddish in leaner bacons and the scent is delicate and can vary according to the used spices, such as pepper and clove flowers, while the bacons from Central Italy are often flavoured with garlic and fennel seeds.
A sausage of ancient traditions that over the centuries evolved into several varieties, up to building a real family with specialities in each region. Italian salami are distinguished by the type of meat grinding (which can be fine, medium or coarse) and spices and ingredients (garlic, red pepper, fennel seeds, wine) that helps give every single type a distinct personality. Meat, fat and any other ground ingredients are sausages stuffed in animal or artificial casings and left to mature (at least 60 days) and it is towards the end of curing that every salami acquires its typical aroma. The shape is generally elongated, in variable sizes, while the slice appears red with white/pink fat with an aromatic scent.
Strolghino is obtained from the leg of pork, using lean trimmings of culatello and fiocco of ham; the result is a "sweet" and very lean sausage. Its small size (about 500 g) does not need a long curing, in fact it is usually consumed after 20 days from production also because it is a sausage that is eaten, when it is tender also, being a very sought after sausage it does not have time to cure. It is a handmade product and "lowland" people, often the direct producers, make customers love it by giving them a slice and a glass of Malvasia before the start of the meal.
If you think this sausage is nothing but the poor cousin of the Culatello you must undoubtedly taste it ... we will prove the opposite!
Culaccia is obtained from the most prized part of the ham and the special feature of this product is the presence of the rind, necessary due to the dry and mild climate of our hill, but with the great advantage of leaving the right fat that combined with a flavoured salting and a long curing allow to reach a unique fragrance and get a top product for amount of taste and smell.
IL FIOCCO DI CULATELLO
Fiocco of Culatello is obtained from the leanest part of the pork leg. The characteristics that contribute to get maximum product quality level of taste and scent are a light and accurate salting; the only difference with the Culaccia is the smaller size and the minimal fat, but the special taste and smell differ from the older sister.