Coppa

 

 

Here is a Coppa that I made in the past several weeks.  This is a particular cut off the shoulder and is pretty easy to see if you know what you are looking for when you look at a whole shoulder of the hog.

 

 

It was pretty simple to make and the results are pretty good.  It was salted and held in a plastic bag in the fridge for a few days to give the salt time to do it thing.  Then I spiced it with black pepper, smoked paprika, garlic powder, ground fennel and a bit more salt.  Then I put it in a net to hold it together and it was hung in the cure box until it lost 30% of it's original weight.  That took about 4 weeks over, give or take a day or two.  The results are pretty good and really a bit salty but good non-the-less.