Coppa de la Vera
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They will be ready at anywhere from 28-35 depending on the squeeze test.
But I believe the flavor continues to improve as it ages.
I plan on taking mine to 38% or so, very firm this time, then vacpacking for a month or three to see if it make a big difference.
Same for both bresoala and coppa.
Coppa seems to be softer in general than the bresoalas, so I think they benefit from a bit more WL %, around 35-40%. The bresoala firms up nicely around 30%.
But I believe the flavor continues to improve as it ages.
I plan on taking mine to 38% or so, very firm this time, then vacpacking for a month or three to see if it make a big difference.
Same for both bresoala and coppa.
Coppa seems to be softer in general than the bresoalas, so I think they benefit from a bit more WL %, around 35-40%. The bresoala firms up nicely around 30%.
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Just make sure you slice VERY thin, I mean like paper thin. So thin you can see thru the slices!
That's the best way to taste in my opinion, they simply melt in your mouth!
Easy to do with a commercial slicer, but still able to be done with some proficient knife work.
Sliced thicker and the coppa especially can get a bit chewy.
Both are also great on pizza, sandwiches, English muffins, etc.
That's the best way to taste in my opinion, they simply melt in your mouth!
Easy to do with a commercial slicer, but still able to be done with some proficient knife work.
Sliced thicker and the coppa especially can get a bit chewy.
Both are also great on pizza, sandwiches, English muffins, etc.
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Lou-
BriCans info is spot on! If you go solely on the weight loss to determine when its "done" you will have an edible coppa ......if you are patient and let the flavors mature with age, you will have an outstanding one. Since you have multiple ones drying try some early and let some mature. It is a remarkable difference in taste. 6-9 months is not too long.
BriCans info is spot on! If you go solely on the weight loss to determine when its "done" you will have an edible coppa ......if you are patient and let the flavors mature with age, you will have an outstanding one. Since you have multiple ones drying try some early and let some mature. It is a remarkable difference in taste. 6-9 months is not too long.
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Hey Lou, take solace in the fact that I have a coppa and two bresoala in my chamber now that are all at 40% and have slowed to losing around 0.5% per week!
So I will just leave them to rest until 48-50% to see how they turn out!
If they continue on this WL path, that would be around 26 weeks in the chamber!
So I will just leave them to rest until 48-50% to see how they turn out!
If they continue on this WL path, that would be around 26 weeks in the chamber!
I must clarify one thing -- my temperature is 4 degrees C. and my humidity is between 70% to 75%LOUSANTELLO wrote:Wait. I cant imagime leaving this is a chamber for 6 months? i would imagin what you're really saying is to take it to a certain weight loss, then remove it and vacuum pack it? If thats the case, whats the weight loss target? 6 months in a chamber may take this thing down to a pork jerky.
I have three Pancetta's that have been hanging in the walk-in cooler since the 25th of July 2015 -- it is sitting at 23% weight loss
I go initially by the squeeze test -- if it feels firm enough the it is ready -- I do always check the weight loss as secondary and normally find it within my target range of 40% weight loss
Once it has active the weight loss I am looking for then and only then will I vacuum pack it and leave for a further six to eight weeks before touching
Might seem extrem but in all honesty anyone who has tasted my stuff will tell you it is worth the wait
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