Coppa Recipe
Indulge in our Coppa, a sumptuous Italian cured meat that combines rich, tender pork shoulder and aromatic spices, meticulously aged to perfection. Each slice reveals a melt-in-your-mouth texture and a robust flavor profile that dances on the palate, making it an irresistible addition to any charcuterie board or the perfect companion to a glass of fine wine.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Marinate
Cover the bowl with plastic wrap and refrigerate for 3-5 days, turning the meat every day to ensure even curing.
- 3
Add Wine and Spices
After the curing period, remove the meat from the fridge. In a separate bowl, combine the red wine, ground black peppercorns, dried thyme, and crushed red pepper flakes. Pour this mixture over the cured pork.
- 4
Stuff the Casings
Prepare hog casings by rinsing and soaking them in water. Stuff the pork mixture into the casings tightly but without overstuffing.
- 5
Tie and Hang
Tie the ends of the casings and hang the coppa in a cool, humid place (around 60°F) for 3-6 weeks, allowing it to dry and develop flavor.
- 6
Ready to Serve
Once the coppa has dried to your liking, slice thinly and serve as part of a charcuterie board or enjoy on its own.
