▲ 119 r/Charcuterie
Coppa
I bought some beautiful heritage breed pork from Autumn Olive Farm in Virginia and cured for 23 days before hanging in my chamber at 55 degrees and 80% RH for a little over 4 months and a weight loss of 33%. I vac sealed and fridges for 4 more months, and finally sliced some yesterday. It is fantastic in flavor, really lovely fruity and floral notes, then spicy and porky to end it. Even brought some to the ballpark to snack on while the Orioles got waxed.
Cure consisted of salt, brown sugar, black pepper, red pepper flakes, Aleppo pepper, Chipotle, garlic powder and smoked paprika.
u/Salmon_Berries — 4 days ago