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Ingredients
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Meat
Spices
Curing Agents
Casing
Method
Preparation of Meat
- 1
Prepare the Pork
Trim any excess fat from the pork shoulder and fatback. Cut the pork shoulder into smaller cubes for easier mixing.
Mixing Ingredients
- 2
Combine Ingredients
In a large bowl, combine the cubed pork shoulder and fatback. Add the sea salt, black pepper, crushed red pepper flakes, garlic powder, paprika, coriander powder, and nutmeg. Mix thoroughly until well combined.
- 3
Add Curing Agent
Sprinkle the Cure #2 over the meat mixture and mix again to ensure even distribution of the curing agent.
Stuffing
- 4
Prepare the Casings
Rinse the natural hog casings under cold water to remove any salt. Soak them in water for about 30 minutes.
- 5
Stuff the Mixture
Using a sausage stuffer, carefully fill the prepared hog casings with the meat mixture. Twist the casings at regular intervals to form sausages.
Curing Process
- 6
Cure the Coppa
Hang the stuffed sausages in a cool, dry place with good air circulation. The ideal temperature for curing is around 10-15°C (50-59°F). Let them cure for at least 2-3 weeks.
Final Steps
- 7
Storage
Once cured, slice the coppa picante as desired and store it in the refrigerator or vacuum-seal for longer storage.
