The coppa and capocolloare two similar dry cured meat (salumi) made from the same part of the pork (shoulder and neck) processed in different ways and produced in many different Italian regions. The most appreciated are the Coppa Piacentina (from Piacenza area, a city in Emilia Romagna region) and Capocollo di Martina Franca (Puglia – Southern Italy).
The sweet taste and the pleasant and delicate scent make this cured meat suitable for starters, like the one we prepared this week: Cantaloupe melon paired with coppa piacentina (or alternatively with capocollo).
INGREDIENTS for 4-6 servings
1 Cantaloupe melon
100 gr Coppa or Capocollo dry cured meat
To prepare this Cantaloupe Melon and Coppa Charcuterie cut the melon in half and use a spoon to remove the seeds.
Using a melon baller, scoop the melon flesh into balls.
Serve the melon balls with the coppa or capocollo meat (see the picture for inspiration).