Well after about three months of drying the coppa has
reached 40% weight loss and is now safe to eat.
This coppa has a simple cure
combined with imported peperoncino powder similar to Capocollo di Calabria. The taste was simple, slight taste of the
pepper but the cured meat flavor was more evident. Next time we will
add some crush pepper flakes to add to the heat level. The pork we got from a local
butcher shop had great marbling as you can see in the picture and it cured with
a nice color.
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