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.