Coppiette
Coppiette are thin strips of dried and spiced pork to offer a unique and irresistible flavor. Perfect as a snack or appetizer. Coppiette are meat sticks made from the loin of the pig. The coppiette are flavored with salt, pepper, garlic, chilli pepper and fennel. They are then dried. It is a typical product of central Italy, in particular Lazio. Each company produces them differently and they can be non-spicy, slightly spicy or VERY spicy, depending on the type of processing and spices used. While they were once produced exclusively from horse meat, today pork and beef are used. The meat used to make the coppiette is lean, dried and flavored with different spices. They are a very variable product both in shape and weight, depending on the type of cut of the meat. They have an irregular shape in strips and a color ranging from red to dark brown, depending on the type of seasoning and spices used. It is an excellent product as a "snack", an ideal snack based on low-fat meat and which can be transported at room temperature without problems. In small portions, the couples are also excellent as an aperitif or appetizer. They go very well with cheeses and all types of bread. Strips of flesh very spicy called coppiette typical culinary specialties of Lazio in Italy.
In theory, we are talking about "simple" strips of dried meat, in fact an ancient preparation that uses the noblest parts of the pig: thighs, fillet and loin to be more precise. The meat is processed within two days of slaughter, cut into strips between 15 and 20 centimeters long and just 1 or 2 centimeters wide: then the strips are tied in pairs, flavored and finally left to dry in the sun, near a fireplace or, more industrially, in the oven. Only at the end of the drying period, we will have deep red couples, fragrant, gnarled and crunchy: ready to be munched on next to a glass of wine, strictly red.
Roman couples were born in southern Lazio, in the Castelli Romani area, of which they are in fact the pride and culinary symbol. Ariccia, Frascati, Albano and Monterotondo: it seems that right here, in ancient times, the couples were born from the need to use horse meat, when the specimen was no longer useful for working in the fields. The first coppiette, used as an energy snack by wayfarers and only later became frugal meals in taverns, were initially composed of horse meat replaced over time with sheep and, especially in recent years, pork.
How to make them at home
Get some pork loin or tenderloin, cut it first into slices about a centimeter thick, then into strips; Season the meat with chili, salt and pepper (to which you can also add fennel or anise, according to your taste) and leave it to rest in the fridge for 48 hours, on a plate covered with plastic wrap. At this point you can hang them outdoors, in sunlight, for 2 days, or near the fireplace so that they dry out and lose all liquids. Once dried, you can dry them further by baking them for 30 minutes in the oven at 140 °C.
Coppiette are thin strips of dried and spiced pork to offer a unique and irresistible flavor. Perfect as a snack or appetizer. Coppiette are meat sticks made from the loin of the pig. The coppiette are flavored with salt, pepper, garlic, chilli pepper and fennel. They are then dried. It is a typical product of central Italy, in particular Lazio. Each company produces them differently and they can be non-spicy, slightly spicy or VERY spicy, depending on the type of processing and spices used. While they were once produced exclusively from horse meat, today pork and beef are used. The meat used to make the coppiette is lean, dried and flavored with different spices. They are a very variable product both in shape and weight, depending on the type of cut of the meat. They have an irregular shape in strips and a color ranging from red to dark brown, depending on the type of seasoning and spices used. It is an excellent product as a "snack", an ideal snack based on low-fat meat and which can be transported at room temperature without problems. In small portions, the couples are also excellent as an aperitif or appetizer. They go very well with cheeses and all types of bread. Strips of flesh very spicy called coppiette typical culinary specialties of Lazio in Italy.
In theory, we are talking about "simple" strips of dried meat, in fact an ancient preparation that uses the noblest parts of the pig: thighs, fillet and loin to be more precise. The meat is processed within two days of slaughter, cut into strips between 15 and 20 centimeters long and just 1 or 2 centimeters wide: then the strips are tied in pairs, flavored and finally left to dry in the sun, near a fireplace or, more industrially, in the oven. Only at the end of the drying period, we will have deep red couples, fragrant, gnarled and crunchy: ready to be munched on next to a glass of wine, strictly red.
Roman couples were born in southern Lazio, in the Castelli Romani area, of which they are in fact the pride and culinary symbol. Ariccia, Frascati, Albano and Monterotondo: it seems that right here, in ancient times, the couples were born from the need to use horse meat, when the specimen was no longer useful for working in the fields. The first coppiette, used as an energy snack by wayfarers and only later became frugal meals in taverns, were initially composed of horse meat replaced over time with sheep and, especially in recent years, pork.
How to make them at home
Get some pork loin or tenderloin, cut it first into slices about a centimeter thick, then into strips; Season the meat with chili, salt and pepper (to which you can also add fennel or anise, according to your taste) and leave it to rest in the fridge for 48 hours, on a plate covered with plastic wrap. At this point you can hang them outdoors, in sunlight, for 2 days, or near the fireplace so that they dry out and lose all liquids. Once dried, you can dry them further by baking them for 30 minutes in the oven at 140 °C.
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