The coppa and capocollo are 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
INSTRUCTIONS
- 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).
That looks like the perfect summer appetizer! Light and refreshing!
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Yes, it is perfect for an summer appetizer: easy light and refreshing!
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These look so pretty! Melon and cured meat is such a lovely combination, especially in summer when you want a cold appetiser.
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Thanks Corina!
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In France cured ham is often served with melon as an appetizer but it never looks as elegant as this!
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Your comment is very nice! Thanks
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Reblogged this on hocuspocus13 and commented:
jinxx♦xoxo
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