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

Discussion in 'Curing' started by evan m brady, Sep 29, 2015.

  1. 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.

    disco likes this.
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Awesome colours. Smoked?
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great and should taste amazing!
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Love the sound of that recipe Evan. It's on my to-do list
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Thanks for sharing!
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Gorgeous hunk of meat.... Thanks ....
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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


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