📝 About This Recipe
Hailing from the rolling hills of Italy, Coppa (also known as Capicola) is a masterpiece of patience and precision, crafted from the marbled pork neck muscle. This dry-cured delicacy balances the richness of fat with a complex aromatic profile of toasted black pepper, garlic, and warm spices. When sliced paper-thin, it reveals a stunning mosaic of deep ruby meat and creamy white fat that melts on the tongue, offering a buttery, savory experience that is the hallmark of traditional charcuterie.
🥗 Ingredients
The Meat
- 2.5 kg Pork Collar (Coppa muscle) (high-quality heritage breed pork, well-trimmed)
The Equilibrium Cure
- 75 grams Kosher Salt (calculated at 3% of meat weight)
- 6.25 grams Curing Salt #2 (0.25% of meat weight; contains nitrates and nitrites for long cures)
- 10 grams Dextrose (helps with color and feeds beneficial bacteria)
- 15 grams Black Peppercorns (toasted and coarsely cracked)
- 5 grams Garlic Powder (high quality)
- 3 grams Dried Thyme (rubbed)
- 4 grams Juniper Berries (crushed)
- 3 pieces Bay Leaves (finely crumbled)
The Finishing Rub & Casing
- 20 grams Sweet Smoked Paprika (Pimentón) (for the traditional exterior coating)
- 2 grams Cayenne Pepper (for a subtle hint of heat)
- 1 piece Beef Bung or Collagen Sheet (soaked in lukewarm water and a splash of vinegar)
- 1 roll Butcher's Twine (for trussing)
👨🍳 Instructions
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1
Begin by meticulously trimming the pork collar. Remove any loose bits of fat or silver skin, aiming for a smooth, aerodynamic cylindrical shape while preserving the beautiful internal marbling.
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2
In a small bowl, combine the Kosher salt, Curing Salt #2, dextrose, cracked peppercorns, garlic powder, thyme, crushed juniper, and bay leaves. Mix thoroughly to ensure the curing salts are evenly distributed.
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3
Place the pork in a large vacuum-seal bag or a non-reactive glass container. Rub the cure mixture over every inch of the meat, massaging it into the crevices.
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4
Seal the bag (vacuum seal is preferred) and place it in the refrigerator. Let the meat cure for 18-21 days, flipping the bag every 2 days to ensure the brine is redistributed evenly.
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5
After the curing period, remove the meat from the bag. It should feel significantly firmer to the touch. Rinse the coppa thoroughly under cold running water to remove excess surface salt and pat it completely dry with paper towels.
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6
Mix the smoked paprika and cayenne pepper. Roll the cured coppa in this spice mixture until it is fully and vibrantly coated.
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7
Prepare your casing. If using a beef bung, slide the coppa inside carefully. If using a collagen sheet, wrap it tightly like a burrito, ensuring there are no air pockets between the meat and the casing.
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8
Prick the casing all over with a sterile needle or sausage pricker to release any trapped air. This is crucial to prevent mold growth in air gaps.
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9
Truss the coppa tightly with butcher's twine using a series of half-hitch knots. The goal is to create a firm, uniform log that will hang straight.
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10
Weigh the coppa and record the '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 12-15°C / 54-59°F and 75-80% humidity) with gentle airflow.
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12
Monitor the meat weekly. If white mold (Penicillium nalgiovense) appears, it is beneficial; if fuzzy green or black mold appears, wipe it off immediately with a cloth dipped in vinegar.
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13
The coppa is ready when it has lost 35% of its original weight. This typically takes 6 to 8 weeks depending on the thickness and environment.
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14
Once the target weight is reached, remove the casing and twine. For the best flavor, vacuum seal the finished coppa and let it rest in the fridge for 2 weeks to equalize moisture before slicing.
💡 Chef's Tips
Always use a digital scale for curing salts; precision is vital for food safety. Ensure your pork is as fresh as possible and kept cold throughout the preparation process. If the exterior feels very hard but the interior is soft (case hardening), increase your humidity slightly. Cleanliness is paramount; sanitize all surfaces and tools before touching the meat. For the most professional results, use a meat slicer to achieve translucent, paper-thin ribbons.
🍽️ Serving Suggestions
Serve on a wooden board with aged Pecorino Toscano and a drizzle of chestnut honey. Pair with a glass of bold Italian red wine, such as a Chianti Classico or Nebbiolo. Accompany with pickled fennel or cornichons to cut through the richness of the pork fat. Layer into a crusty ciabatta sandwich with fresh arugula and a smear of fig jam. Wrap thin slices around grissini (breadsticks) for an elegant pre-dinner appetizer.