Coppa is traditional Italian salumi, primarily made from pork. It is made from cuts of pork from behind the back of the head – at the top of the shoulder or neck. Coppa is made with a whole muscle piece and once dried is best served thinly sliced.
I got this piece of pork scotch from Mount Gnomon Farm. They produce ethically raised meat from their free range rare heritage breed of Wessex Saddleback pigs. This breed produces rich, marbled and flavorsome meat.
This is for a fairly traditional Coppa recipe. You can use this as a base recipe, for quantities, and experiment with your own spices and aromatics if you wish.
1.5kg Pork scotch (makes approx. 1kg of final product)
71g Kosher salt
4g Insta cure #2
6g Chili flakes
3g Thyme dried
2 Garlic cloves, crushed/minced
4g Juniper berries, crushed
4g Black pepper, coarsely ground
2 Bay leaves, crumbled
Pat the meat dry with paper towel and trim if necessary to tidy any pieces that are hanging off the meat. Pork scotch is generally pretty good as it’s a whole solid piece of meat.
Rub the curing salts and spices into the meat, making sure you don’t miss any folds or crevices; this should take about two minutes to do. Then I like to transfer the meat into a ziplock bag. Make sure you squeeze out as much of the air out of the bag as possible. If you don’t have any ziplock bags handy, or prefer not to use them, you can also place the meat into a glass/ceramic dish or a vacuum sealed bag. Place the meat in the fridge to cure for approximately 10 days, (if your pork is larger than this, allow 7 days per 2.5 cm to the center of the pork via the shortest route). Flip the meat every 2-3 days while also massaging the cure back into the meat.
When the fridge time is up, rinse the cured meat under cold running water quickly – making sure you don’t soak the meat. It’s totally fine if everything isn’t washed off. Pat dry with paper towel and leave on a wire rack on the kitchen bench for about 2-3 hours. Weigh and record the weight of the meat, then wrap it in cheesecloth or muslin and hang in a cool ventilated place (or in a curing chamber if you have one) until it loses at least 30% of its weight. The required weight loss will take about 4-6 weeks depending on the temperature and humidity.
Serve finely sliced.