coppiette

Once served in baskets in every tavern in Rome to make travellers thirsty, these strips of meat taken from the hind muscle of the animal seasoned with salt, fennel seed and peperoncino and left to dry for 60 days, were originally only horse meat. Today coppiette are made from beef or pork. The name comes from the fact that they were always hung as pairs to dry

The horse meat coppiette di cavallo is in the Slow Food Presidium.