Coppa di testa, La Coppa

Coppa di testa, also known as La Coppa, is a traditional Italian cured meat that can be found in various towns and communes of the Abruzzo region. This delicacy has a rich history dating back centuries and is deeply rooted in the local culinary traditions.

One of the towns where Coppa di testa is particularly renowned is Teramo. Here, the production of this cured meat has been a long-standing tradition, with local butchers carefully preparing it using traditional methods. Another commune where Coppa di testa is highly regarded is L’Aquila, where it is considered a specialty of the region.

The history of Coppa di testa can be traced back to the rural communities of Abruzzo, where it was originally made as a way to utilize the entire pig during the butchering process. The meat is derived from the head of the pig, which is deboned, seasoned with various herbs and spices, and then cooked slowly for several hours. Once cooked, it is pressed and left to cure for a period of time, resulting in a flavorful and tender cured meat.

Coppa di testa has gained recognition as a traditional agri-food product (PAT) in Italy. This recognition ensures that the production and processing methods adhere to specific specifications and traditional practices. The meat used must come from local breeds of pigs, and the curing process must follow traditional techniques.

One popular recipe that incorporates Coppa di testa is “Crostini with Coppa di testa.” This simple yet delicious dish involves toasting slices of bread, spreading a layer of soft cheese, and topping it with thin slices of Coppa di testa. Another recipe is “Coppa di testa salad,” which combines thinly sliced Coppa di testa with fresh greens, cherry tomatoes, and a drizzle of olive oil.

1. “Coppa di testa” –
2. “La Coppa di testa” –