Coppardo....The Reveal!

[indaswamp]

Well, it is now 2 weeks shy of a full year of curing, so time to cut it and see how I did. Had dinner plans last night so perfect time to share it.

Out of the chamber...little light green and white mold, not worried about it. remove the trussing, spray and brush with a little vinegar, all good...

Cleaned, ready to slice...

The moment of truth. Did I get the trussing tight enough? Lets see...

Yep...beautiful salumi!

The extra thick fat layer slowed the drying down to a crawl. This allowed for an explosion of flavor creation! Normally, a full size Coppa takes 3 months to dry. This one dried for almost a full year and the entire piece only lost right at 17% weight. It has a lot of fat, which only has about 15% moisture so this is why the total weight loss is so low and the piece is fully dry cured. I'd guess just the coppa has lost around 30-35% based on mouth feel. Sliced 0.5mm for the board....

I happened to find another really ripe cantaloupe melon too, so perfect! The sweet from the melon compliments to piacentia spice profile in the Coppardo nicely (Black pepper, nutmeg, clove) and the salt in the Salumi makes the canteloupe pop. Served with a nice DOCG Moscato D'Asti wine for the appetizer...

Overall...incredible salumi. I will be making this one again as it is now in my top 5...maybe top 3 favorite products I have ever made. It is all in the slow drying for flavor. And I like fatty Salumi! (oh- the cheese is Parmesan Reggiano) Great savory palate cleanser for the sweetness of the wine and melon.

 

[Jim_C]

Great looking Coppa. Much fattier than I am used to seeing. Definitely needs to be sliced thin, as you did. I would imaging it just melts away on the tongue.

 

[indaswamp]

Great looking Coppa. Much fattier than I am used to seeing. Definitely needs to be sliced thin, as you did. I would imaging it just melts away on the tongue.

Thanks Jim_C. Yes, this is a Coppa with the fat cap and skin removed intact (trimmed all the way down the shoulder to remove the fat and skin to wrap the Coppa). All that fat boosts the flavor. I'd guess the fat to meat ratio is 60/40.

 

[indaswamp]

Coppardo = Coppa + Lardo

 

[kilo charlie]

Dang that looks amazing! Great job sir!

 

[SmokinEdge]

Excellent

 

[civilsmoker]

Just amazing!!!!!

 

[JLinza]

That looks delicious. Great work

 

[Fueling Around]

Another knocked it out of the park.

 

[indaswamp]

Dang that looks amazing! Great job sir!

Thank you Kilo!

Excellent

Thanks SmokinEdge!

Just amazing!!!!!

That it is...on the palate my friend! Thanks civil!

That looks delicious. Great work

Thank you JLinza!

Another knocked it out of the park.

Thank You Fueling Around! That is exactly what my friend told me when he tasted it.

 

[Makkara]

As I believe I have said before, " I hope those who get to experience this level of culinary expertise have half a clue of what went into making it".

 

[DRKsmoking]

Just amazing, like I have said before. " Art "

David

 

[indaswamp]

As I believe I have said before, " I hope those who get to experience this level of culinary expertise have half a clue of what went into making it".

Yeah, my close friends I have dinner with-they know. But most people don't.

Just amazing, like I have said before. " Art "

David

Thank you David. Much appreciated. I like the process and much as I like the eating...savoring every flavor note. But the process is where the fun is at. manipulating all the parameters to arrive at flavor nirvana....with time being the biggest ally.

 

[DRKsmoking]

Thank you David. Much appreciated. I like the process and much as I like the eating...savoring every flavor note. But the process is where the fun is at. manipulating all the parameters to arrive at flavor nirvana....with time being the biggest ally.

I can see that , and understand the work in manipulating the flavours to what you want the outcome to be. And I guess you have been doing this for a while so you have a better understanding of what you outcome will be close to , and just improving it each time.
It would be the time frame for me to know if I did every step right until the final reveal.

Practice makes perfect....... so I am told. And I know you have been at it for some time.

David

 

[DEERMAKER]

Well, it is now 2 weeks shy of a full year of curing, so time to cut it and see how I did. Had dinner plans last night so perfect time to share it.

Out of the chamber...little light green and white mold, not worried about it. remove the trussing, spray and brush with a little vinegar, all good...
View attachment 729800
View attachment 729801
View attachment 729802

Cleaned, ready to slice...
View attachment 729803
View attachment 729804


The moment of truth. Did I get the trussing tight enough? Lets see...
View attachment 729805


Yep...beautiful salumi!
View attachment 729805
View attachment 729807

The extra thick fat layer slowed the drying down to a crawl. This allowed for an explosion of flavor creation! Normally, a full size Coppa takes 3 months to dry. This one dried for almost a full year and the entire piece only lost right at 17% weight. It has a lot of fat, which only has about 15% moisture so this is why the total weight loss is so low and the piece is fully dry cured. I'd guess just the coppa has lost around 30-35% based on mouth feel. Sliced 0.5mm for the board....

View attachment 729808

I happened to find another really ripe cantaloupe melon too, so perfect! The sweet from the melon compliments to piacentia spice profile in the Coppardo nicely (Black pepper, nutmeg, clove) and the salt in the Salumi makes the canteloupe pop. Served with a nice DOCG Moscato D'Asti wine for the appetizer...

View attachment 729809
View attachment 729810
View attachment 729811

Overall...incredible salumi. I will be making this one again as it is now in my top 5...maybe top 3 favorite products I have ever made. It is all in the slow drying for flavor. And I like fatty Salumi! (oh- the cheese is Parmesan Reggiano) Great savory palate cleanser for the sweetness of the wine and melon.

That is something else, looks perfect!