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Ingredients
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Cured Meat Preparation
Method
Curing Process
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small cubes and mix them together in a large bowl.
- 2
- 3
Combine the Mixture
Pour the cure mixture over the meat and fatback. Mix thoroughly to ensure all pieces are coated.
- 4
Stuff the Casings
Rinse the hog casings in cold water and soak them for about 30 minutes. Stuff the meat mixture into the casings, making sure to remove air pockets. Tie the ends securely.
- 5
Cure the Coppa
Hang the stuffed coppa in a cool, humid place (around 12-15°C) for at least 3-4 weeks, allowing it to cure.
- 6
Storage
Once fully cured, the coppa can be stored in the refrigerator wrapped in parchment paper or vacuum-sealed.