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Coppiette were initially produced in Ciociaria, especially in the area between Guarcino and Vico nel Lazio, but soon they spread to Ariccia and in all the Alban Hills, becoming nowadays a classic appetizer in local restaurants.
They are prepared using lean pork (leg, loin and fillet), which is salted, spiced (especially with pepper and hot pepper) and cut into strips no longer than 10-15 cm and then tied in pairs with a string (hence the name of Coppiette); the meat thus seasoned is matured (dried) approximately two months during which a slight smoking is sometimes applied. In the traditional recipe only horsemeat or donkey was used, but now they are also commercially prepared with pork or Maremman beef. Coppiette show a characteristic dark colour and a typical smoky smell.

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