Ascoli Piceno, Marche
In some areas of the province of Ascoli Piceno is called coppa a sort of sausage made with pork rind, cartilage, ears, tongue and nose of the pig. These ingredients are put to boil for three or four hours together with the bones of the animal from which it is separated then every useful piece of meat. All parts are then coarsely chopped and seasoned with pepper, cinnamon, nutmeg, garlic, almonds, walnuts and pistachios.
The mixture is stuffed into casings called trombone for his size and tied with string, boiled again in the same water, then allowed to cool under a weight until it is compact. After four or five weeks, the coppa is ready, a specialty of the significant history of this region has not experienced the pomp of courts, which gentlemen have always been cooking without leaving any waste.