Sriracha Coppa


One of my favourite charcuterie projects is making  capicola or coppa, not only because its extremely delicious to eat and very simple to make, but because your can experiment with all sorts of ingredients and flavours. The idea for the sriracha coppa came to me when I was experimenting with making wine salt. I came across a sriracha salt recipe and thought I could use a sriracha salt to make coppa. I tried locating a sriracha spice/seasoning and couldn’t find one anywhere; I tried all the spice shops, supermarkets, and specialist shops but no one had it in stock or could order it in for me. I did manage to find some online but didn’t want to wait until it arrived in the post. I found a recipe online for sriracha seasoning and modified it slightly to suit my needs (recipes for sriracha salt, dry rub and seasoning can be found in my previous post).


1580g pork scotch (makes approx. 1kg of final product)
55g sriracha salt (3.5%)
39.5g brown sugar (2.5%)
4g Insta-cure # 2 (0.25%)
16g sriracha dry rub (1%)
24g sriracha seasoning (1.5%)

Note  – The ingredients used are shown as a percentage of the starting weight of the meat. I’ve noted the percentage next to each, so you can adjust what you will need based on the weight of your meat.

Trim any excess pieces off the pork scotch to tidy it up if necessary. Pork scotch is generally really good as it comes as a whole muscle piece, which is perfect to make coppa with.


Combine all of the ingredients in a mixing bowl. I wanted to keep the ingredients simple with only using sriracha spices that I created as I wanted that to be the main flavour in the final product.


Here is a close up of all the ingredients.


Massage and all of the ingredients into the meat – this will generally take a couple of minutes to do. Make sure to rub the mix into all of the the cuts and folds.

Place the meat with all the cure into a ceramic dish (or other non-metallic dish) or a ziploc bag and place into the refrigerator for the first stage of the curing process. This stage generally takes between 10-14 days depending the starting size and weight of the meat. Every 2-3 days take the meat out of the fridge flip over and redistribute the cure.

Once curing stage is done the meat should feel firmer to the touch. Rinse the meat under running cold water. Quickly rinse of any excess cure without actually soaking the meat. Dry the meat with paper towel and leave it out for a couple of hours on the bench on a drying rack. Make sure to keep it away from direct sunlight as this can turn the fat on the meat rancid.


When the meat is ready to hang, re-weigh it and record the weight as this will help when determining when the meat is ready; as a rule of thumb you should hang the meat until you have lost 30% of the post cure weight.
I have started to tie up the meat before wrapping it to give the finished product a better shape.


Once I was happy with the shape I covered the meat with some more sriracha seasoning before wrapping the meat with cheesecloth. Once you have hung the meat check on it every week or so and record the weight loss until you have reached around 30% weight loss. This generally takes between 5-8 weeks depending on fat content of the meat and also the temperature and humidity conditions in your area.


The coppa should be firm to touch when ready. Now the most important part is the slice in half and do a taste test. I could not believe how much of the sriracha spice and dry rub had carried over and penetrated into the coppa. I really like spicy food and found this to be quite hot,  especially the sriracha crust that had formed on the outside. A cold beer or a good red wine pairs really well with the heat kick from this coppa.



2 thoughts on “Sriracha Coppa

  1. Hello,
    Your work is really nice and i m very inspired since i enjoy your recipes and pictures.
    I would like to know if ” Sel nitrité ” can replace insta cure 1 or 2 because I can’t ship it from France.
    Thank you for your help.



    • Hello Maxime,
      Thank you very much for the feedback!
      In regards to Sel nitrite, unfortunately I cannot comment as I have never come across this product before and not sure what it is used for.
      I use insta cure #2 for all my dry cured air dried charcuterie e.g. coppa, bresaola, lonza etc. that do not require cooking, smoking, or refrigeration.
      Whereas, insta cure #1 is a basic cure that is used to cure all meats that require cooking, smoking, and canning e.g. bacon, hams and sausages that not air dried.
      Its very critical not to confuse insta cure #1 with insta cure #2 as they are NOT interchangeable.
      I hope this helps


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