I finally found a butcher would knew what I was talking about when I asked for a cut of coppa. I read how to cut one myself from a shoulder, but preferred someone who knew what they were doing instead.
Here are the ingredients: coppa muscle, salt, pepper, juniper berries, thyme, bay leaves.
I prepared my "salt box."
Whatever sticks is the "right amount."
It went into the ziploc bag.
I combined the aromatics in the grinder.
Here's what they looked like afterwards.
They went into the bag along with the salted coppa.
They did not get weights. The weights are for the bresaola (another post).
After a couple of days, here is what it looked like.
I was rinsed off.
It then got a fresh round of aromatics.
I found its weight, and calculated a 30% weight loss target.
A few weeks later, it was ready!
This one is my favorite so far.
I can't wait to slice this up for a party!