Coppa Corsica
Delivery in 48-72 hours to your home or to a relay point
Tasting advice
Tasting advice
1. Take out the sausage at least 15 minutes before eating it.
2. Do not hesitate to enjoy this sausage when it is very dry.
3. Cut thin slices for an authentic tasting experience.
Ingredients
Ingredients
Pork loin (Origin France), salt, sucrose, dextrose, pepper. Antioxidants: ascorbic acid and sodium ascorbate.
Preservatives: Sodium nitrite and potassium nitrate.
Allergens: None
Best before date (BBD): 40 days.
Nutritional values
Nutritional values
Average values for: 100 g: Energy 1107 kJ (or 266 kcal); Fats 18 g of which saturated fat 7.1g Carbohydrates <0.5g of which Sugars <0.5g; Protein 26 g; Salt 6.3g
With its powerful flavor, exquisite aroma combining herbs and smoky taste, Corsican coppa is a charcuterie in a class of its own. Both gourmet and refined, it accompanies your elegant aperitifs and enriches all your original dishes.
Coppa, a Corsican charcuterie of Italian origin
Regional varieties appeared from the 18th century onwards. Each of them now has a different manufacturing process, with an imprint of the terroir where it developed. And coppa di Corsica, specifically, has its own characteristics specific to the Isle of Beauty.
A coppa made from "nustrale" pigs
Traditional Corsican charcuterie is made from "nustrale" pork, which means "ours". These animals live in semi-freedom and feed on wild chestnuts in the maquis. They are slaughtered at the beginning of winter, after growing for about a year. Thanks to their lifestyle, they develop particularly flavorful meat.
The manufacturing process follows rigorous specifications, as Corsican coppa is a PDO product (Protected Designation of Origin). It is made from carefully selected pork loin. This part of the meat, located between the neck and the shoulder, is particularly tender. It is a lean meat marbled with fat, like an entrecote steak.
It is then salted and dried, then aged for several months in natural air. During this maturation period, the coppa slowly develops its exquisite flavor and melting texture. Like most Corsican charcuterie, coppa is also lightly smoked, which gives it a particular aroma.
How to enjoy Corsican coppa?
Corsican coppa can be enjoyed raw or cooked. It contains a fatty part that gives it all its flavor. To enjoy it properly, you should cut it into thin slices with a sharp knife or a slicer. All the flavor will explode in your mouth without needing to chew for too long. You can accompany the charcuterie with a young red wine or another light and fruity vintage.
As an appetizer, Corsican coppa pairs very well with nuts, fruits, and vegetables. So you can serve it with classic olives and gherkins, chutney, or even melon and grapes in summer. You can also compose a platter of charcuterie and cheeses, garnished with dried fruits.
As a starter or antipasto, don't hesitate to wrap coppa around grilled vegetables. It's also perfect for raclette.
In cooking, it adds an extra flavor to fresh pasta dishes with new vegetables, pizza, or risotto. Not to mention, coppa pairs very well with raclette!
It is advisable to store this product at a temperature below 18°C.
This product is subject to desiccation.
