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Coppa is ready

Posted: Mon Aug 27, 2012 22:27
by Devo
The long wait is over. It has lost the 30% weight I was waiting for.

We started out looking like this. All cured (#2) and seasoned.
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Added some more hot spice
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Got it all tucked away in its new home
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Made sure it was not going anywhere by adding the netting
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Got the start weight
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Into the curing chamber it went with a bunch of his buddies.
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So from June 16th the wait was on.
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But than today came and it was all worth it.
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OH YA that's what I'm talking about :)
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Thanks for looking

Posted: Mon Aug 27, 2012 23:13
by ssorllih
Beautiful.

Posted: Mon Aug 27, 2012 23:43
by Cabonaia
Devo - you are an inspiration! Great photo essay there - thank you. I just cut a couple of coppas off some pork butts last week and they are going through their first cure. Now I'm all the more excited about them. It is so hard to wait....

Going to start some bresaola too. Never done that before (or coppa properly).

So how's it taste??

Posted: Thu Sep 20, 2012 21:50
by atcNick
Devo, that looks great man! Care to share the recipe?

Posted: Fri Sep 21, 2012 02:06
by uwanna61
Devo
Nice work professional job!

Posted: Fri Sep 21, 2012 02:13
by ssorllih
It is lovely! Paired with a good cheese and a good bread and a fne wine and life can't get any better.

Posted: Fri Sep 21, 2012 02:14
by crustyo44
Devo,
Congratulations, the Coppa looks beautiful. I'm with Nick, please do share the recipe. Even if I DO have to wait till next winter.
Best Regards,
Jan.

Posted: Fri Sep 21, 2012 02:42
by Chuckwagon
Very nice indeed! Good goin'!