Cured Strips

Traditional Italian cured meat strips, hand-tied and air-dried. Portable preserved meats with ancient origins in pastoral and shepherd traditions. These simple yet flavorful preserved meats reflect Italy's rural heritage and practical preservation methods.

Cured strips represent one of Italy's most ancient preservation techniques, born from necessity in pastoral communities where shepherds needed portable, durable protein for long journeys. The practice of cutting meat into strips, seasoning them, and air-drying them dates to pre-Roman times, when transhumance routes crisscrossed the peninsula. Shepherds would prepare these strips before seasonal migrations, creating a lightweight, nutrient-dense food that required no refrigeration. The name "coppiette" derives from the practice of tying two strips together (coppia means "pair" in Italian), making them easier to carry and hang. Over centuries, regional variations emerged, each reflecting local spices, meat sources, and environmental conditions. While industrialization threatened these artisanal products, dedicated producers and Slow Food Presidia have worked to preserve these traditional methods.

Cured strips begin with lean cuts of meat, typically pork shoulder or leg, though regional variations use different sources. The meat is cut into long, thin strips, then seasoned with salt, pepper, garlic, and regional spices. Some producers use wine or vinegar in the marinade. The strips are then tied in pairs and hung in well-ventilated spaces to air-dry for several weeks or months. The drying process concentrates flavors and creates a firm, chewy texture. Traditional methods rely entirely on natural air circulation and seasonal temperature variations, though modern producers may use controlled environments.

Cured strips embody Italy's pastoral heritage, representing practical food preservation born from necessity. They appear in regional festivals celebrating shepherd culture and traditional preservation methods.