Coppa Piacentina DOP in a salad of fresh herbs, marinated tomatoes and melon – Italian Cuisine

Coppa Piacentina DOP in a salad of fresh herbs, marinated tomatoes and melon


A fresh and nutritious salad, to taste – not only – in summer? Here is our proposal based on Coppa Piacentina DOP!

In Italy, the territory of Piacenza is historically an area devoted to the production of excellent cured meats: characterized by a humid continental climate with not excessive thermal variations, which has favored the development of an economy based on pastoralism and breeding since ancient times. , especially pigs.

It is said that already at the beginning of the fifteenth century, Piacenza salami were preferred by the shopkeepers of Milan and Lombardy, who called them "stuff de Piasèinsa" to distinguish them from those from other places in the Po Valley.

It is therefore in this territory that the fine Coppa Piacentina DOP is born, produced using the muscles of the neck of the pig, flavored with a mixture of salt and spices and then massaged and wrapped in the natural pork shell, called "suet skin". Finally, the product is left to dry for 10-15 days and matured for at least 6 months.

Its sweet and delicate taste (which is refined with the progress of maturation) and its bright red color combine perfectly with the slices of melon, with the fresh taste of the tomatoes and rocket in a quick salad to prepare and all to try.

Ingredients

200 g Coppa Piacentina DOP
1 melon
100 g of small tomatoes
100 g rocket
Tarragon
Melissa
Basil
Peppermint and Roman
Licorice
Parsley
Marjoram
thyme
Lemon thyme
Coriander
Absinthe

Method

Obtain 100 g of small balls with a scoop from a melon.
Blanch the tomatoes in water, peel them and leave to marinate with oil, salt and pepper.
Add the rocket with all the herbs, add the marinated tomatoes and the Coppa Piacentina DOP.
Season to taste with oil, salt and pepper, balsamic vinegar and serve.

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