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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Meat
Start by trimming the pork shoulder and fatback into small, manageable pieces. Ensure that all sinew and tough parts are removed.
- 2
Mix Ingredients
In a large bowl, combine the trimmed pork shoulder, pork fatback, salt, black pepper, minced garlic, red wine, and Cure #2. Mix well until all the meat is evenly coated with the seasonings.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 24 hours to allow the flavors to meld and the cure to penetrate the meat.
- 4
Prepare Casings
While the meat mixture is chilling, soak the natural hog casings in cold water for 30 minutes, then rinse them thoroughly to remove excess salt.
- 5
Stuff the Casings
After the meat has marinated, use a sausage stuffer to fill the hog casings with the meat mixture, tying off the ends securely. Ensure there are no air pockets.
- 6
Cure the Coppa
Hang the stuffed coppa in a cool, dry place with good air circulation for at least 2-3 weeks, depending on your desired dryness and flavor. The temperature should be around 55°F (13°C) with 70% humidity.
- 7
Check for Doneness
After the curing period, check the coppa by pressing it gently. It should feel firm and slightly spring back. If so, it's ready to be sliced and served.
