Coppa Unveiling

Previously, on Curing (meat) with Kevin, we worked on some coppa. See it here!

Now, after about 2.5 months, we’ve hit about a 35% weight loss, great news!

I used sheets of dried hog casing to wrap the cured coppa, which keeps the coppa from loosing too much moisture too fast.

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The first cut looks great! Nice even red colour throughout the entire cross sectional area.

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Surprisingly, the middle is still a little soft, but nothing a bit of dry bag equalization wont fix! I had to try a couple of slices to see the taste. As you might or might not recall, this coppa was cured with 5-spice inspired flavours, comprising of cinnamon, star anise, cloves, fennel, and Szechuan pepper. The coppa tasted great, although I wouldn’t say that any of those flavours shown through, which was a bit of a disappointment. I think the┬áspice levels will have to increase in order to make a significant impact on the final taste.

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Tried out the coppa with some bresaola and fennel salami… delicious!

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So, lesson learned, increase spice levels for next time!

Until next time,

-K

 

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