We found a local butcher shop that butchers pigs from farms
around Pittsburgh. The pigs are hormone and steroid free. In addition, they are
butchered every Friday and the meat is sold on Mondays, that’s as fresh as you
can get. The butcher showed us how to harvest the coppa cut (pork collar) from
the shoulder. Since we had a nice coppa from a shoulder butt we were using for hot sausage we decided to make a coppa.
We decided to eliminate a lot of the spices and start with a
more simply cure, which will allow us to understand what spices we like when
tasting the coppa. I got the ideal from
Jason at cure meat blog and Scott from sausage debauchery. The coppa is more
true to how they make it in Calabria, Italy.
We used Salt, sugar, cure #2 and we also added some imported peperoncino
powder from Calabria to the cure mixture.
The coppa cured for 18 days and then we covered the coppa in
hot imported peperoncino powder from Calabria. We then cased it in a beef bung
and fermented for 48 hr to allow the bactoferm 600 to take effect. It will sit in the dry cure chamber until it
loses 40-45% of its weight.
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