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Ingredients
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Meat Preparation
Curing Spices
Method
Meat Preparation
- 1
Prepare the Meats
Cut the pork shoulder and pork belly into small chunks to ensure even grinding.
- 2
Mix the Curing Ingredients
In a large bowl, combine the salt, sugar, black pepper, coriander seeds, cayenne pepper, minced garlic, and red wine. Mix thoroughly.
- 3
Combine the Meats with Seasoning
Add the meat chunks into the bowl with the curing mixture. Mix well until all the meat is coated.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for 24-48 hours to allow the flavors to meld.
Stuffing and Curing
- 5
Prepare the Casing
Rinse the pork casing under cold water and soak in water for 30 minutes.
- 6
Grind the Meat Mixture
After chilling, grind the meat mixture using a meat grinder fitted with a coarse plate.
- 7
Stuff the Casing
Carefully stuff the ground meat mixture into the soaked casing, tying off the ends securely.
- 8
Cure the Coppa
Hang the stuffed coppa in a cool, dry place (ideally around 12-15°C) for 2-3 weeks until it dries and hardens.
- 9
Store the Coppa
Once cured, slice the coppa thinly and store in an airtight container in the refrigerator.
