Coppardo....The Reveal!

[indaswamp]

wow, this is beautiful!

Thank you Abigail!

 

[dls1]

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...
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Cleaned, ready to slice...
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The moment of truth. Did I get the trussing tight enough? Lets see...
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Yep...beautiful salumi!
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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....

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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...

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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.

Outstanding! A Master Class tutorial on the preparation and presentation of Italian charcuterie.

I'm intrigued by the lardo which I love, but haven't had in a long time. Is the total amount shown (60%) a result of the processing, or did you lay extra back fat on?

Great work.

 

[Redicans]

Wow!! Looks amazing! I bet that is very rich.

 

[indaswamp]

Outstanding! A Master Class tutorial on the preparation and presentation of Italian charcuterie.

I'm intrigued by the lardo which I love, but haven't had in a long time. Is the total amount shown (60%) a result of the processing, or did you lay extra back fat on?

Great work.

So this is a specialty Salumi made in certain parts of Parma valley. It is the Coppa removed with the fat cap and skin all the way down the shoulder, and wrapped around the Coppa like Pancetta.

See this link for the full production and pics.:
https://www.smokingmeatforums.com/t...025-culatello-2024.330197/page-2#post-2562439