Cibaria srl

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Over 45 years’

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Product description

This originally fatty and salty cured meat, seasoned with a lot of garlic, becomes lean, pleasantly spiced, well-balanced and with very low salinity levels in our “I Salumi di San Rocco” product line version.

The gourmet Roman Coppa di testa was born from the poorest of cured meats.

Particularly appreciated for its delicacy, for the fragrance that brings back childhood memories and for the extraordinary aroma of citrus fruits.

Pairing

The Coppa di testa (head cheesehas now entered the list of cult products in the new tradition of gourmet pizzas, often paired with cheeses or vegetables. 

 The combination with traditional bread and white pizza certainly remains the most widespread consumer practice, but nowadays several chefs are making of this cured meat the real strength of their most creative recipes. 

Depending on personal tastes, wine can be paired with this kind of cured meat in different waystasty Bellone white wine can be a perfect pairing thanks to its spice hints, whereas a noble Merlot could perfectly mitigate the fatty parts of this cured meat.

Tasting

By slicing the Coppa di testa, the spices fragrance rises immediately.

The lean and the fat parts unite and alternate with the red chilli pepper and oranges, as in an abstract mosaic.

The intense aromas are followed by an enveloping, pungent and persistent taste, which creates a new, more modern and compelling variety of this historical cured meat.

What we offer

COPPA DI TESTA (HEAD CHEESE) WITH CITRUS FRUITS, ORANGE PEELS AND LEMON JUICE

Coppa di Testa

350 g ca. / 4,5 kg ca.

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Wholesaling

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Efficiency

and rapidity

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Personalized

advice

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