Coppa

For cooking coppa, it is better to choose the neck of large home-fed pigs. Young pork from industrial complexes will taste worse and have no beautiful texture. Sprinkle the Collar Butt with salt and extract of rosemary and place in a cold place for salting for 12-16 days, depending on the weight. At the end of the salting, drain the brine and add dry wine or ratafia. Massage the meat and leave it in the container for a few more hours.
We rub the cut with a mixture of dry spices and place it in a natural casing – Beef bungs or beef bladder. We tie the coppa with linen twine and hatch with a thin awl. Rub generously on top with coarse salt and hang in a cool room for 2 days to dry the surface and drain excess brine. We transfer it to a climatic chamber and dry it at a temperature of 4 – 10 degrees Celsius. Product readiness – in 3 months from the beginning of drying, but cuts aged for a year or more have the best taste.