There really isn't much to say about this that you can't tell from the picture. Yes, this is my first Coppa. But, I don't think I could have done any better. I pulled it down on 11/7. It was hung on 8/21, so, a bit longer than anticipated to dry out. I pulled it at 35% loss. It was perfect all the way through. No case hardening whatsoever. As far as taste, the same goes, fantastic. I think most of it has to do with the quality of the meat. If you read the Coppa post back in August, you'll see where I mentioned this is Berkshire pork, butchered for me as I watched. Sliced super thinly on a slicer, it literally melted in my mouth. Salty, soft, unctuous and porky. I can say without hesitation this is the best tasting salumi I've made to date. Only thing I'm bummed about is that I've already eaten half of it. This is to be repeated as soon as possible. I have to give credit and say thanks to Tom the butcher for such a wonderful piece of meat. You can find him at:
Scott, at the risk of having Larbo mock me for my choice of words, I have to say that is one sexy piece of meat ;)
ReplyDeleteWeidest thing is, I never thought you were talking about anything but the coppa.........I have no life!
ReplyDeleteI had to leave a comment to tell Scott just how great his Coppa looks, but I see Porsha beat me to the punch!
ReplyDeleteWho me, mock?
WOW, this looks fantastic. I have just started a coppa myself, and I really hope it comes out as wonderful as this looks.
ReplyDeleteI am following the recipe from http://curedmeats.blogspot.com/ . A question for you actually - how much water did yours loose when it was sitting in the salt/spices in the fridge? Mine is on about day 5, and shows very little moisture loss at all, which is suprising me a bit.
Yeah, Matt. I've seen these things as being a bit fickle. Some give leech out entirely, some barely break a sweat. They all turn out pretty much the same, so long as the salt and cure #2 percentages are where they are supposed to be.
ReplyDeletethis coppa does look great. had a question though... i believe in rhulmans charcuterie book they have you cubing and stuffing into the casing. Has anyone tried this method, and if so how does it compare? Are there any air pockets. Just wondering, thanks
ReplyDeleteMy first attempt at a coppa i made this mistake. I got confused when I read that, too. I cut up my shoulder into chunks. It was stuffed into a 90mm collagen casing. I tied that thing so tight I made my fingers bleed. It actually came out ok, but, a coppa is a solid muscle. I ran this same question by Jason Molinari about a year ago. I imagine there would be issues with internal air pockets, but, like I wrote, I tied it as tightly as possible. No interior mold.
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