Cobble Lane Cured Meats Recipe
Fennel & garlic salami, dry-cured coppa & spiced soppressata
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Ingredients
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Fennel & Garlic Salami
Dry-Cured Coppa
Spiced Soppressata
Method
Fennel & Garlic Salami
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine ground pork, minced garlic, fennel seeds, black pepper, salt, and Cure #1. Mix well until all ingredients are thoroughly combined.
- 2
Add Pork Fatback
Fold in the diced pork fatback into the meat mixture until evenly distributed.
- 3
Prepare Hog Casings
Rinse and soak hog casings in cold water for at least 30 minutes. Rinse again before using.
- 4
Stuff the Sausage
Using a sausage stuffer, fill the soaked hog casings with the salami mixture. Twist sausages into 6-inch links and tie off the ends.
- 5
Cure the Salami
Hang the sausages in a cool, humid place (ideally 50-60°F) for 2-3 weeks to dry and cure.
Dry-Cured Coppa
- 6
Prepare the Pork Shoulder
Trim the pork shoulder and rub it thoroughly with salt, black pepper, garlic powder, thyme, and Cure #2. Ensure all surfaces are well coated.
- 7
Cure the Meat
Wrap the pork shoulder in cheesecloth and place it in a cool, dry place for 3-4 weeks to cure.
- 8
Check for Doneness
After curing, check the coppa for firmness. It should feel slightly firm to the touch.
- 9
Remove from Cheesecloth
Carefully unwrap the coppa from the cheesecloth and slice thinly for serving.
Spiced Soppressata
- 10
Mix the Ingredients
In a large bowl, combine ground pork, minced garlic, paprika, cayenne pepper, black pepper, salt, and Cure #1. Mix until well blended.
- 11
Prepare Hog Casings
Soak hog casings in cold water for at least 30 minutes, then rinse before use.
- 12
Stuff the Soppressata
Use a sausage stuffer to fill the soaked hog casings with the soppressata mixture. Twist into links and tie off the ends.
- 13
Cure the Soppressata
Hang the sausages in a cool, humid environment for 2-3 weeks to cure.
