Happy Boxing Day 2017 everybody. As this post is being written I am slowly digesting two days worth of gorging and listening to a best-of episode of the Comedy Bang Bang podcast.
One night in Munich I ventured into a Lidl looking for food list items. I walked out with a bottle of Schwip Schwap and sadness that I’ll be unable to find Thuringer Leberwurst. During this trip I saw a pack of coppa piacentina, but I only fully processed that I had seen something interesting by the time I had been back in Britain for a few days.
Thankfully, I was able to find a pack of Piacenza meats on the Waitrose website and so this ham found its way to my plate in a matter of days. It’s times like this where I cannot help but wonder… just how far would I have been able to get if it wasn’t for internet purchases.
Compared to a lot of the cured hams I have tried for this list, the coppa piacentina is not salty. The production of this ham (which is a descendant of cured hams from the Roman era) uses less salt in the curing process. What this does is allow for the natural sweetness of the pork to come to the fore rather than salt, spices or smokiness.
Honestly, I am not sure if this is a ham that I would actively seek out. I guess that, because of the subtleties and because this is an early example of cured hams, this is something I have tasted shades of in many hams that have been developed since.
With it being the holiday season, I put a bunch of 1001 food items on my Amazon wishlist. Here we are post-Christmas and I am the happy recipient of two more – the first being this plastic container of maple candy. For the sake of full disclosure, I have the hard version of maple candy rather than the soft one. However, since the book mentions this as an option, I still class this as a win.
Previously on this food list I have already had the pleasure of crossing off maple syrup (the main component of maple candy). I did not give maple syrup a decent write-up as I was back in the days of writing food posts with 5-6 items having mini-entries. So hopefully I will be doing better with the candy.
Just by looking at the ones I have here, I can see that this is a darker maple syrup than I have previously had. This matches with the taste which, rather than being sickly sweet, has the richness of a dark brown sugar (like muscovado) with the slight smokiness that would be expected of a maple product. As hard candies go these are dangerously moreish so I need to stop eating them before I give myself a stomachache.