I've been thinking about doing some dry cured meats this winter and thought I'd start learning how to cut a coppa out of the pork shoulder. It's the group of small muscles above the bone.
After showing the cut to a friend, he says it's the coppa but when cooked (not dry cured) it's called a cottage ham. So here's my cottage ham. It was a real simple recipe since I didn't really have a plan for what to do with it after I cut it out, I just tied it up then rubbed it down with my basic bacon cure, salt, sugar and cure, then a heavy coating of hot Hungarian paprika.
The coppa is on the left after a seven day cure. The log on the right is another experiment made with the remained of the shoulder.
Here it is after cooked at 200° for about 5 hours with an internal temp of 152°
And after a day in the frig heres what I got.
The heat of the paprika didn't really come through like I had hoped, but boy it makes one hell of a ham sammie.
Thanks for checking out my coppa experiment