Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Pork
Trim any excess fat from the pork shoulder and cut it into manageable pieces if necessary.
- 2
Mix the Cure
In a bowl, combine kosher salt, sugar, black peppercorns, crushed red pepper flakes, minced garlic, ground nutmeg, and curing salt. Ensure all ingredients are well mixed.
- 3
Apply the Cure
Rub the curing mixture evenly over the pork shoulder, ensuring every surface is covered. Place the pork in a large resealable bag or container.
- 4
Add Wine
Pour the white wine over the pork in the bag or container. Seal tightly and refrigerate.
- 5
Curing Time
Let the pork cure in the refrigerator for 7 to 10 days, turning the bag or pork pieces every couple of days.
Drying
- 6
Prepare for Drying
After the curing period, remove the pork from the refrigerator and rinse off the curing mixture under cold water. Pat dry with paper towels.
- 7
Hang the Pork
Tie a string around the pork and hang it in a cool, dry place with good air circulation for 3 to 4 weeks. Ideal drying conditions are around 50-60°F (10-15°C) with 70-80% humidity.
- 8
Check for Doneness
After the drying period, check the coppa for firmness. It should feel dry to the touch and have a slightly hard exterior.
Serving
- 9
Slice and Serve
Once fully dried, slice the coppa thinly and serve it as part of a charcuterie board, or enjoy it on its own.
