Italian deli meats are more varied than many realize, with options like coppa and bresaola showcasing their unique characteristics. While coppa (or capicola) is a dry-cured, marbled pork shoulder deli meat flavored regionally and aged, bresaola stands out as a beef-based counterpart. The expansion of these meats in U.S. markets reflects a growing interest in Italian charcuterie. Understanding these options can enhance sandwich-making and charcuterie board experiences, transforming them from typical choices to gourmet selections.
The world of Italian deli meats is incredibly diverse, with various options like coppa and bresaola that differ significantly, adding excitement to charcuterie boards.
Coppa, also known as capicola, is a dry-cured deli meat made from pork shoulder, recognized for its heavy fat marbling and regional seasoning variations.
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