I had to login on the big boy computer since the mobile picture loading is still down.
Like most of my dried meats this is simple. Cured 3 weeks, hung for 9 weeks. I used collagen casing. Lost a little more than 30%.
I am glad I didn't trim the fat. Besides slowing the drying the fat cap is great tasting too.
Some of the mold from my sausages found coppa enjoyable
Very soft and silky (except the outter edge on the meat side). Great mild flavor.
Thank you for looking.