Coppa Senese

Fresh Siennese Salume

This is a preserved meat – a salume – for immediate consumption; it isn’t one you can hang up and use over several months. Ideally it should be eaten within 3 days of preparation. It is not cooked a second time before it is eaten. You will need to make yourself a sausage bag about 20–25 cm (8–10 inches) long and 7–10 cm (3–4 inches) wide out of doubled muslin or cotton sheeting to hold the sausage ingredients in shape.


  • the ears, head, trotters, tail and trimming of skin from a freshly butchered pig
  • 30 g (1 oz) salt per 900 g (2 lb) raw pig
  • 4 g( oz) ground black pepper per 900 g (2 lb) raw pig
  • 4 cloves garlic, finely chopped
  • grated rind of 1 orange
  • grated rind of 1 lemon
  • ½ teaspoon mixed spices
  • ½ teaspoon ground cinnamon
  • 1 teaspoon fennel or caraway seeds


Trim and clean all the parts of the pig. Scald the hairy bits over an open flame and scrape off the hairs and hard skin with a sharp knife. Wash it very carefully, then weigh it all together and make a note of the weight.

Bring a large pan of water to the boil, then immerse all the pieces of pig in the water. Bring back to the boil, then turn off the heat. Leave the pan undisturbed until the following day.

The next day, pour off the water and replace with fresh water, bring back to the boil and simmer for about 3 hours. Remove from the heat and pick off all the meat and fat, discarding all the bones.

Chop all the meat coarsely, then put it all into a bowl and add the salt and pepper according to the weight you recorded when it was raw. Mix in the garlic, grated orange and lemon rind, the spices and the seeds. Stir together very thoroughly, then spoon it all into a cloth bag. Tie it up firmly with clean string and hang it up to dry in an airy place for 24–48 hours.

When it’s firm and dry, remove the bag and slice the meat into rounds. Serve with plenty of bread and wine as a snack or antipasto.