Cantaloupe melon and coppa charcuterie

The coppa and capocollo are two similar dry cured meat (salumi) made from the same part of the pork (shoulder and neck)  processed in different ways and produced in many different Italian regions. The most appreciated are the Coppa Piacentina (from Piacenza area, a city in  Emilia Romagna region) and Capocollo di Martina Franca (Puglia – Southern Italy).

The sweet taste and the pleasant and delicate scent make this cured meat suitable for starters, like the one we prepared this week: Cantaloupe melon paired with coppa piacentina (or alternatively with capocollo).

If you are in Denmark you can taste the Italian ripe and juicy melons paired with coppa at Ca’ Cucina  (Ca’Cucina’s restaurant and Take away, Rebekkavej 49, 2900 Hellerup). Remember Ca’ – cucina reopen August 2nd, as usual go there to buy fresh Italian fruit and vegetables or to enjoy a tasteful meal with a good glass of wine!

 

A01B7282-BCEA-4E1A-A40B-DEA736840681

INGREDIENTS for 4-6 servings

1 Cantaloupe melon
100 gr Coppa or Capocollo dry cured meat

Cut the melon in half and use a spoon to remove the seeds. Using a melon baller, scoop the melon flesh into balls.

Serve the melon balls with the coppa or capocollo meat (see the picture for inspiration).

Advertisements

7 thoughts on “Cantaloupe melon and coppa charcuterie

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s