Coppa - Italian Salumi - Charcuterie - Cured, dried and sliced PERFECTION!
Coppa or Capicola as it is sometimes known is a whole muscle cured air dried salumi / charcuterie that uses the top part of the shoulder of the pig. The group of muscles forming the collar or neck, when sliced wafer thin creates a lovely pattern. Cured with pepper, garlic and fennel this is one to get the taste buds going.
Using a whole muscle like the collar creates a unique looking piece of salumi/charcuterie. This is a dry salt cured whole muscle cut which is taken from the upper part of the shoulder sometimes called the pork butt or the Boston butt. This is effectively the neck muscles of the pig. Sometimes called the collar this group of muscles is the continuation of the loin as it progresses towards the head. As a well worked group of muscles this charcuterie has texture and flavour which make it a worthwhile if not a little more complicated. The coppa is traditionally stuffed into an ox bung to protect it as it air dries and is trussed with butcher's string so it maintains its shape and to keep the casing in close to the meat as it dries.
The ingredients list below is for 1Kg (2 lb 4oz) piece of coppa. You will need to adjust your ingredients to suite.
Ingredients
Cure –
27g Salt
1 tsp. Cracked black pepper
1 tbsp. Juniper berries (crushed)
1 tbsp. Crushed Fennel
2 Clove Garlic (crushed)
2.5g Prague powder #2
Curing & Air drying
To make a coppa you'll need to start with the collar group of muscles which is reasonably easy to remove from the top of a shoulder. Remove the fat from the outside so you just have the muscle group on its own. The one I'm using in the video has already been taken off the shoulder. There is a little fat between the individual muscles in this group which give coppa its distinctive look.
To cure the muscle ass the meat to a vac bag and then add the seasonings, prague powder and the salt. With a gloved hand, make sure the cure is all over the meat in the bag. When you're happy, seal the bag and cure it for 1 day for every half inch of thickness plus 2 days.
if you prefer you can use the dredge method which is also known as the salt box method. This is simply a method where you coat the meat in salt by dredging it through salt in a box or on a plate. That's it. This method can be employed for most whole muscle cured meats if you prefer. The measurements are a little imprecise but the theory behind this method is that you are covering the meat in a way that's proportional to its size.
Weigh the coppa and record this as you'll need this later to judge when it's ready.
Cure in the fridge turning the meat daily. This is called overhauling
Remove the coppa from the fridge, rinse it under cold running water. Pat dry with paper towel.
The coppa is now ready to receive the seasonings. Combine all the seasoning ingredients and apply them evenly to the whole surface of the coppa.
Stuff the coppa into the ox runner being careful not to tear the casing. Tie both ends of the casing secure with butcher's string and then tie a series of loops around the coppa both lengthwise and around the middle to keep the casing in good contact with the meat. If you have some suitably sized butchers elastic stocking this will work just fine. With a sterile pin, pierce the casing to release any trapped air and the coppa. Rinse the outside of the whole casing with white wine vinegar and hang to dry at room temperature for 8 hours. It is now ready to air dry. Air dry the coppa at around 15C 60F and between 75% & 85% RH for three to four weeks until it becomes firm and the colour darkens. The coppa should lose about 30% of its original weight and can now be served slicing it very thinly.
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