Making Coppa
Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4272
Printed Date: 26 March 2026 at 21:11
Topic: Making Coppa
Posted By: AK1
Subject: Making Coppa
Date Posted: 06 December 2014 at 19:33
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I did a bad bad thing. I bought Ruhlman & Polcyn's book "Salume" So, I go to my butcher and lo & behold he has the "coppa" cut of pork. Oh well, I guess I'm making cappocollo.
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Replies:
Posted By: TasunkaWitko
Date Posted: 07 December 2014 at 11:37
Looking forward to it, and some photos of the process!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: AK1
Date Posted: 08 December 2014 at 10:35
| Will do. |
Posted By: AK1
Date Posted: 10 December 2014 at 22:56
| Here's a bit of background. "Coppa" is a muscle group from the pig. It goes from the neck to the fourth or fifth rib. Basically from the neck to where the loin starts. A common European cut, not so in the US. |
Posted By: AK1
Date Posted: 19 December 2014 at 23:35
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When hung on Dec 11/14 it weighed 1750g Weighed today Dec 19/14 I'm at 1620g with a nice even mould growth. Waiting to around 1220g.
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Posted By: TasunkaWitko
Date Posted: 21 December 2014 at 23:33
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Right on schedule, I assume ~ ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: AK1
Date Posted: 22 December 2014 at 11:50
| Don't really know. This is my first time making it. My cold cellar is in the mid 40s with around 78% humidity. I'm thinking I need to do something about the temp to get it higher. |
Posted By: TasunkaWitko
Date Posted: 23 December 2014 at 21:01
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A space heater in a far corner, perhaps? ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: AK1
Date Posted: 24 December 2014 at 19:34
| I'm thinking along those lines, or perhaps a heat lamp instead of a regular light bulb. I've got a couple of thermometers in there now and am seeing about 5 degrees difference One is showing 46 degrees and one is showing 50 degrees. |