This is some fabulous stuff! I now understand what all the fuss is about. This was cured with the hot pepper powder and fennel seeds. It hung for roughly 6 weeks. I cut it down right at 30% weight loss. In this case, I think the 30% was perfect. The fennel seed and hot pepper powder really seemed to mellow and faded into the background as the pork was really able to stand out. What really makes this stuff ridiculous is it's unctuousness. Sliced paper thin, it actually melts on your tongue. This coppa was perhaps a bit too salty, but, that's hardly a complaint. Overall, I really couldn't be happier with this effort. Really, really great stuff.
I want your Coppa.
ReplyDeleteGood lord that looks damn tasty. I want to get a couple of those cuts to cure in my new chamber. Drool....
ReplyDeletedang dude. Where did you get such a nice piece of collar? Mine never comes out so nicely round! How did you do it!?
ReplyDeleteJason, this came still connected to the Lardo. Because this was pretty spendy, I wasn't about to butcher it myself. I had my friend, who is a butcher, separate it. I also shoved it into a 90mm collagen casing, when it probably would have fit into a 100mm.
ReplyDeletefantastic looking coppa there mate. I tried some mangalista coppa that had been sous-vide for 16 hours then finished in a wood burning oven a couple of weeks ago. the best pork I had ever eaten. I bet cured it is just stellar.
ReplyDeleteWait until you see the Lardo, Matt.
ReplyDeleteThis looks fantastic... I have a berkshire Coppa that was finished on hazlenuts ( www.tailsandtrotters.com). The collar started at 6.5lbs... stuffed into a 100mm...
ReplyDeleteIf mine turns out half as good as yours, I'll be in pig heaven :)