The coppiette are a historical product of Lazio, spread as fast-food workers and how tavern meal, so much so that even today in some countries it is still common practice to carry the coppiette home.
Today are mainly used cuts of pork or beef, but in the Roman taverns was made with small strips of meat dried horse that would be useful to increase the thirst of the patrons. In the golden years of trasteverine taverns and outings in Rome and around the coppiette were, in addition to a classic antipasto, ideal “rompidigiuno” to accompany the wine of the Castelli.
The pork meat used is lean, dried at flavored with chilli, fennel seeds, garlic, rosemary and white wine. The product has the irregular shape into strips more or less large and ranges in color from bright red to dark brown.
The production technique is very simple: cutting blades with special strips of meat long 10 -15 centimeters thick and 2. It then proceeds to tanning made with salt, pepper, hot pepper and other spices of your choice of the individual butcher. They cook in the oven for half an hour. Drained the water produced by the first firing, are baked again for one hour. When cooked left to dry for half a day. They are linked in pairs with string and placed to mature for about two months, during which you can also proceed to a light smoking.