Coppa di Parma

This is boned shoulder of pork which is rolled and cured with salt, pepper and nutmeg, then aged for about three months. The perfect coppa from Parma has the same sweet taste as the prosciutto, but consists of equal fat and lean. We use it to wrap beef fillets for Manzo in Tegame and to lard the breasts of game birds. It’s also excellent sliced thinly over a rocket salad.