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Coppa seasoned with Orange Zest, Hot Calabrian Pepper, and Wild Calabrian Fennel Seed

post #1 of 7
Thread Starter 

Coppa con la Scorza di Arancia e Peperoncino Piccante di Calabria e Finocchio |

 

Pretty straight forward here... Local Berkshire Pork (not sure what farm, but was from my towns local version of a "whole foods") cured in 2.50% Trapani Sea Salt, 0.04% Food Grade Potassium Nitrate, 0.05% Texel DCM-1, orange zest, hot Calabrian pepper powder and flakes, and lastly Calabrian wild fennel seed.

 

Cured for 14 days, and then re-rubbed with spices only, and then stuffed into a 5.5"+ beef bung cap. Aged for roughly 75 days here now, and final water activity of core 0.83.

 

post #2 of 7
Awesome colours. Smoked?
post #3 of 7

That looks great and should taste amazing!

post #4 of 7
Love the sound of that recipe Evan. It's on my to-do list
post #5 of 7

Looks tasty! Thanks for sharing!

post #6 of 7
Gorgeous hunk of meat.... Thanks ....
post #7 of 7

Oh my. That is a work of art, sir. Points.

 

Disco

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