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Ingredients
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Dry Cured Coppa Ingredients
Method
Preparation Directions
Prepare the Pork
Trim excess fat from the pork shoulder and cut it into a rectangular piece.
Mix Spices
In a bowl, combine salt, sugar, black peppercorns, crushed red pepper flakes, nutmeg, thyme, and minced garlic.
Apply Rub
Rub the spice mixture evenly over the pork shoulder, making sure to cover all surfaces.
Wrap and Refrigerate
Wrap the seasoned pork in cheesecloth or butcher paper and place it in a shallow dish. Refrigerate for 7-10 days, turning the meat every couple of days.
Dry the Coppa
After the curing period, remove the pork from the refrigerator, rinse it under cold water to remove excess salt, and pat it dry with paper towels.
Drizzle with Olive Oil
Drizzle the coppa with Arbequina olive oil to enhance flavor and moisture.
Hang to Dry
Hang the coppa in a cool, humid place (ideally around 60°F or 15°C) for 2-3 weeks until it is firm and dry.
Slice and Serve
Once dried, slice the coppa thinly and serve as part of a charcuterie board or enjoy on its own.