Whole Aged Coppa Vacuum-Packed Sorrentino: the noble cured meat for the Swiss food service
The Whole Aged Coppa Sorrentino is one of the great classics of Italian charcuterie, a cured raw product made from the muscular part of the pork neck. Vacuum-packed as a whole piece of around 1.8 kg, it is designed for restaurants, delicatessens, hotels and bars wishing to offer their customers a high-quality cold cut with a bold flavour and excellent yield. LAPA distributes it throughout Switzerland with refrigerated delivery directly to your point of sale or kitchen.
What aged coppa is
Coppa is a cured raw meat obtained from the pork neck muscle, one of the noblest parts thanks to the balance between lean meat and fat. Unlike minced cured meats, coppa keeps the whole muscle structure: once sliced it shows the typical alternation of red lean parts and white-pink fat veins, the distinctive sign of an authentic product. The Sorrentino version is salted, seasoned, stuffed in natural casing and then slowly aged.
- Origin: Italy, Salumificio Sorrentino
- Type: cured raw pork meat
- Cut: coppa / pork neck
- Packaging: whole piece vacuum-packed, about 1.8 kg
- Use: slicing for deli counter, catering, charcuterie boards
The ageing
The character of coppa is born from the slow ageing. After salting and seasoning with pepper and spices, the meat is stuffed, dried and then matured for several weeks in rooms with controlled temperature and humidity. During this period the meat loses water, becomes compact and develops its typical aromas: sweet, spicy and slightly piquant notes. The whole vacuum-packed piece preserves the correct moisture of the product until opening, guaranteeing an even ageing from the core to the outside.
Organoleptic profile
The Aged Coppa Sorrentino stands out for a round and persistent taste. The lean part is sweet and savoury, while the well-distributed fat melts on the palate giving softness and aromatic depth. The aroma is intense, with notes of cured meat, pepper and spices.
- Colour: ruby red with white-pink fat veins
- Aroma: intense, spicy, of cured meat
- Taste: sweet-savoury, full, slightly spicy
- Texture: compact yet tender, melting
Slicing and serving
To give its best, coppa should be sliced thin, almost transparent, with a well-sharpened slicer. It is advisable to remove the outer casing only from the portion being sliced, leaving the rest protected. Served at room temperature it fully releases its aromas. The whole piece allows the restaurateur to manage portions with maximum yield and reduce waste.
- Slice thin, like a veil, across the grain
- Serve at room temperature (15-18°C)
- Slice to order to preserve aroma and tenderness
Pairings
Coppa Sorrentino is the star of charcuterie boards together with aged cheeses, mostardas and jams. It is ideal in gourmet sandwiches and focaccias, on freshly baked pizzas and schiacciate, or wrapped around breadsticks and fruit such as figs and melon. It pairs with medium-bodied red wines, dry sparkling wines and amber craft beers.
- Mixed boards with cheeses, mostardas and rustic bread
- Gourmet sandwiches, focaccias and schiacciate
- Starters with melon, figs, breadsticks
- Pizzas and schiacciate topped raw after baking
Storage and LAPA logistics
Store in the refrigerator between 0 and 4°C. The vacuum-packed product keeps for a long time while intact; once opened, consume within a few days keeping the cut face covered. LAPA ensures the cold chain from the warehouse to your business with refrigerated deliveries throughout Switzerland, including the Zurich, Geneva, Lugano and Basel areas. By ordering on lapa.ch you receive the Coppa Sorrentino fresh, ready for the counter and slicing, with the guaranteed quality of Italian charcuterie for professional catering.
