coppiette piccanti

Why it works

Traditionally prepared in the Castelli Romani hills south of Rome, coppiette are cut into narrow strips and hung in pairs to dry, developing their firm texture and savoury bite. This is a snack-style salume designed to be eaten by hand rather than sliced thin.

Use it

Serve in short lengths with bread and olives, or alongside salumi boards as a salty, chewy counterpoint, especially suited to wine or beer service.