Coppiette ciociare consist of dried thin pork meat, flavored with chilli pepper, fennel seeds, salt, garlic, rosemary, and white wine. The end product, with its characteristic shape in small strips, is made with selected cuts of shoulder, ham, abdominal muscles.
The color of the small strips goes from bright red to dark brown; they have an irregular size. Traditionally, coppiette ciociare are prepared with wooden tubs and wood-burning stoves. For the drying process, grid cages are used.
Coppiette ciociare are a historical product of Lazio and boast a very ancient tradition. They are particularly suitable for a fast meal.
Coppiette ciociare can be also prepared at home and in the town of Marcellina (RM), during the first ten days of May, the Coppiette Festival is held.
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