What Are Coppiette? Everything You Need to Know
Coppiette is the name jerky goes by in the province of Rome.
Specifically in the Castelli Romani area, they're an integral part of the local food tradition.
They're thick strips of meat that are seasoned with spices and left to dry. If you're passing through that area and step into a proper butcher shop, you can buy a couple to snack on while you stroll.
What meat is used to make coppiette?
We're stepping into a minefield here, fair warning.
Today, coppiette are mainly made with cuts of pork, but if you ask around, chances are you'll be told the "real" ones are:
- horse coppiette
- donkey coppiette
- pork coppiette
- sheep coppiette
So, who's right?
Well, the truth is that everyone's a little bit right, and no one's entirely right.
To really understand what the original meat for coppiette was, we need to take a step back and remember that most traditional recipes in Italian cuisine come from a "cucina povera", a poor kitchen where nothing was ever wasted.
Coppiette come from the seasonal migration of flocks and herds that shepherds moved from the mountains to the valley and back, depending on the season: transhumance.
During transhumance, cows, goats, sheep, horses and donkeys were moved (and still are today), and the oldest animals were slaughtered, the meat cut into strips and hung in pairs above the fireplace to dry.
And yes, that's exactly where the term "coppiette" comes from ("coppia" meaning "pair" in Italian).
So the reality is that coppiette used to be made with pretty much whatever was available.
The coppiette recipe
Today you can find coppiette in different flavors, but the traditional recipe remains marinating the meat strips in a seasoning mix made of fennel seeds, chili pepper, garlic and rosemary.
The meat is cut into fairly thick strips, marinated in this signature seasoning, and left to cure until it becomes firm, yet soft enough to eat in a few bites.
Coppiette with a modern twist
Taking something traditional and reinterpreting it in a modern way is one of our favorite things to do, which is why 25Snack's Coppiette are one of our favorite snacks, reinterpreting the classic coppiette by giving them a jerky-style cut, so you can take them anywhere.
You can try them in several flavors:
Traditional Pork Coppiette
This is the recipe closest to tradition: cayenne pepper, black pepper and salt define this version.
The chili is present, not overpowering, but mild.
Delicate Pork Coppiette
This version draws inspiration from the world of Belgian beer. Blanche is a traditional beer made with wheat, coriander and orange peel.
Try it now
Smoked Paprika Pork Coppiette
This recipe is defined by Sarawak black pepper and sweet smoked Hungarian paprika.
A light smoky note comes from the spice, giving the product character and elegance.