Mangalitsa Salumi part 1

Removed the guanciale and the coppa to be hung today. The guanciale was cured with salt, sugar, black pepper, thyme and juniper. I did about 12 days in the cure, I think it was probably ready at 10 days as it was quite stiff. You can see the size of this gorilla, I hung it in front of two other normal sized guanciali. So, in actuality, this is Mangalitsa guancialone. This will probably dry for the better part of 2 months.

This is the coppa. I cured this with my old standby I use for almost everything. I use it to make fresh sausage, for dry rubs, marinades and more. This is a combination of hot pepper powder Products, along with fennel seeds , salt and cure #2. I use them in the following ratio: 3.5% salt, 1.75% pepper powder, .88% fennel seed, .25% cure #2. I stuffed it in a 90mm collagen casing. Based on how long my Berkshire coppa took to cure, I'm guessing this should take roughly 6 weeks. Part 2 will be the Lardo. This thing is SOOO big, I'm going to let it cure for another couple days. Wait and see.