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Jan 9 / john.russell

Coppa Next Step

The coppa is made with chunks of pork shoulder that have been salt cured, then stuffed into cow casings and hung to dry. I’ve made two coppas–one sweet with sugar, coriander, garlic, mace, allspice, and juniper berries–and one spicy with hot paprikas and cayenne.

After salting in the fidge for 19 days, the chunks of pork were seasoned and stuffed into the casings. Here’s a pic.

Now they’re in our specially adapted fridge to dry at 60 degrees and about 60% humidity. It will be about a month before they are finished.

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