So, most of you know I bought a pig back in February, 2021...
https://www.smokingmeatforums.com/threads/so-i-just-bought-a-275-pig-for-100-bucks.305606/
Well the Coppas are finished drying so I pulled them out of the chamber, peeled the collagen sheet off, brushed with vinegar then rinsed with red wine. Let them dry then I sliced some. Will vac seal the rest to equalize in the fridge.
out of the chamber...
netting removed...
Collagen sheet removed and rinsed...
The slice...
I pulled out a bunch of stuff to slice for the board along with the Coppa...got a dinner party tonight...
Starting top right going clockwise...
Calabrian Soppressata
Pistachio and Lemon zest Salami
Cajun Goose thigh Tasso
Calabrian Coppa in the middle
Salccica Napolitana Dolce salami
Goose/Pork Pepperoni
Finocchiona Salami
Vicentina Salami
https://www.smokingmeatforums.com/threads/so-i-just-bought-a-275-pig-for-100-bucks.305606/
Well the Coppas are finished drying so I pulled them out of the chamber, peeled the collagen sheet off, brushed with vinegar then rinsed with red wine. Let them dry then I sliced some. Will vac seal the rest to equalize in the fridge.
out of the chamber...
netting removed...
Collagen sheet removed and rinsed...
The slice...
I pulled out a bunch of stuff to slice for the board along with the Coppa...got a dinner party tonight...
Starting top right going clockwise...
Calabrian Soppressata
Pistachio and Lemon zest Salami
Cajun Goose thigh Tasso
Calabrian Coppa in the middle
Salccica Napolitana Dolce salami
Goose/Pork Pepperoni
Finocchiona Salami
Vicentina Salami
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