📝 About This Recipe
Deeply rooted in the rustic traditions of Emilia-Romagna, Coppa is a masterpiece of Italian charcuterie crafted from the prized pork collar muscle. This dry-cured delicacy boasts a stunning marbleized appearance and a buttery texture that melts on the tongue, releasing notes of toasted black pepper, garlic, and sweet nutmeg. Mastering the art of the 'Capicola' at home is a rewarding journey into the soul of preservation, resulting in a sophisticated meat that elevates any antipasto platter.
🥗 Ingredients
The Meat
- 4 lbs Pork Collar (Coppa muscle) (well-trimmed of excess outer fat, high-quality heritage breed preferred)
The Cure Mix
- 55 grams Kosher Salt (approximately 3% of meat weight)
- 4.5 grams Pink Curing Salt #2 (essential for long-term dry curing)
- 2 tablespoons Sugar (helps balance the salt and feed beneficial bacteria)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 tablespoon Garlic Powder
- 1 teaspoon Dried Thyme (rubbed)
- 1 teaspoon Juniper Berries (crushed)
- 1/2 teaspoon Nutmeg (freshly grated)
The Casing and Finish
- 1 piece Beef Bung or Collagen Sheet (soaked in lukewarm water and a splash of vinegar)
- 1/4 cup Red Wine (dry Italian red like Chianti)
- 10 feet Butcher's Twine (for trussing)
👨🍳 Instructions
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1
Begin by weighing your pork collar accurately in grams. Calculate 3% of that weight for the salt and 0.25% for the Pink Curing Salt #2 to ensure a safe and precise cure.
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2
In a small bowl, combine the kosher salt, curing salt, sugar, cracked peppercorns, garlic powder, thyme, crushed juniper, and nutmeg. Mix thoroughly.
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3
Rub the pork collar with the red wine, then apply the cure mix evenly over the entire surface of the meat, massaging it into every crevice.
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4
Place the seasoned meat into a vacuum-seal bag or a tight-fitting Ziploc bag, ensuring all the remaining spices from the tray are included. Seal tightly.
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5
Refrigerate the meat for 14 days to undergo the 'equilibrium cure.' Flip the bag every 2 days to ensure the brine is redistributed evenly.
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6
After 14 days, remove the meat from the bag and rinse thoroughly under cold water to remove excess surface salt. Pat completely dry with paper towels.
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7
Prepare your casing by soaking it in water and vinegar for 30 minutes. Carefully slide the pork collar into the casing, ensuring a very tight fit with no air pockets.
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8
Using butcher's twine, perform a traditional 'bubble knot' or series of half-hitches down the length of the coppa to compress the meat.
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9
Prick the casing all over with a sterile needle or sausage pricker to release any trapped air; this prevents spoilage and mold growth in pockets.
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10
Weigh the bound coppa and record this 'starting weight' on a tag attached to the twine.
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11
Hang the coppa in a temperature and humidity-controlled environment (ideally 55°F/13°C and 75% relative humidity).
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12
Monitor the meat for 45 to 60 days. It is finished when it has lost 35% of its original weight and feels firm to the touch throughout.
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13
Once target weight is reached, remove the casing and twine. Slice paper-thin using a meat slicer or a very sharp carving knife to serve.
💡 Chef's Tips
Always use a digital scale for curing salts; precision is vital for safety and flavor. If you see white powdery mold, don't panic—it's beneficial! If you see fuzzy green or black mold, wipe it off immediately with vinegar. Ensure the pork collar is cold when you start the process to maintain the integrity of the fat. For the best flavor development, vacuum seal the finished coppa for 2 weeks in the fridge after drying to equalize moisture. Don't rush the drying process; if the humidity is too low, the outside will harden (case hardening) and the inside won't dry.
🍽️ Serving Suggestions
Serve paper-thin slices alongside aged Pecorino Romano and honey-drizzled walnuts. Pair with a bold Italian red wine such as a Nebbiolo or a classic Sangiovese. Layer onto crusty ciabatta with arugula, extra virgin olive oil, and a squeeze of lemon. Wrap around fresh figs or slices of sweet cantaloupe for a classic sweet-and-savory appetizer. Add to a charcuterie board with pickled cornichons and spicy grainy mustard.