Istrian dried coppa seasoned with bay leaf and black pepper is cured slowly, for a long time, in the air until it becomes a tender, fragrant delicacy. A special blend of spices is rubbed into the pork neck by hand, after which it is stuffed into a casing and a net. It is dried in chambers for four to six months, depending on the size of the piece of meat. Due to slow drying and ripening, the texture of the meat is very soft and juicy. The smell is pleasant and typical for Istrian products.
Store at a temperature from 0°C to +12°C
Istrian dried coppa – bulk, Istrian dried coppa 1/2 vp, Istrian dried coppa sliced 80 g map, Istrian dried coppa sliced 230 g map, Istrian dried coppa 500 g map.
PIE WITH ISTRIAN COPPA AND ASPARAGUS
23 dkg of flour, 12 dkg of butter, 6 tablespoons of water, a little salt. If you want to speed up the
recipe, you can buy puff pastry.
5 dkg of Istrian coppa, 3 eggs, 10 dkg of fresh cheese, a spoonful of cooking cream, a little nutmeg, a bunch of asparagus (remove the lower hard parts), you can use cultivated asparagus instead of wild ones, 10 dkg of grated gouda.
Knead the dough from the above ingredients and let it rest in the refrigerator for one hour. Heat the oven to 200 °C. Boil the asparagus for about 10 minutes until they are soft. Roll out the dough thinly, prick it with a fork and let it bake for about ten minutes. Meanwhile, mix the eggs, cottage cheese,
cream and nutmeg. After ten minutes of baking, take out the dough, ”pave” it with an Istrian coppa and pour over the mixture with eggs and cheese. Spread the asparagus over the mixture and sprinkle with grated cheese. Bake for about 45 minutes until it takes on a nice brownish colour. Enjoy while it’s still warm! Good appetite!