🍖 Ancient Skewer with Pork Coppa – Traditional Rotisserie Recipe
A recipe from the peasant tradition that takes you back in time, when slow cooking on a skewer was a true ritual. This ancient skewer with pork coppa, herbs, and wine is a rich main course, ideal for festive gatherings or outdoor barbecues. A unique flavor, thanks to the cooking over live coals and dripping lard that makes the meat incredibly tender and flavorful. 😍🔥
📝 Ingredients (for 6-8 people)
- About 2 kg of fresh pork coppa (quantity may vary based on the skewer's capacity)
- Reticella (to wrap the meat)
- Juniper berries to taste
- Bay leaves to taste
- Salt to taste
- Dry white wine to taste
- Lard and pieces of raw ham (for dripping)
🔧 Necessary Equipment
- Wood charcoal skewer with rotisserie and drip tray
👨🍳 Step-by-step Preparation
- Cut in half the pork coppa.
- With the tip of a knife, make small holes in the meat and insert juniper berries and bay leaves.
- Wrap each piece with reticella to maintain its shape and retain the juices.
- Insert the meat into the skewer, securing it well between the prongs.
- When the wood coals are well lit, place the skewer in the rotisserie.
- In a bowl, combine white wine with lard and pieces of raw ham.
- During cooking, frequently moisten the meat with this liquid, letting it drip over so it slowly descends on the meat, moistening and flavoring it.
- Collect the sauce in the drip tray: it will be perfect for dressing and serving the meat at the time of carving.
🍷 Extra Tip
Pair the skewer with a steaming polenta, roasted potatoes, or grilled vegetables. The perfect wine? A robust Valtellinese red, such as Sassella DOCG.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
