Those pieces will work fine. I usually cut the coppa muscle off, so basically like
DougE
Said, and cure. But sometimes I have cut other chunks off too, smallee ones like you have.
I do an Equilibrium cure, but immersion with some liquid, because I don't trust I can distribute cure evenly amongst several pieces if dry. If one big piece of meat, then sure a dry rub works great.
But it is extremely simple. I also pump that EQ pickle into the meat. By using the correct amount of salt, sugar, and cure1 for the total weight of meat plus water, then let it sit immersed a few days, it all equalizes out correctly. Also allows you to use immersion method without accelerator, since you're not pumping then smoking 5 to 10 hrs later.
I have found that 20% of the meat weight, as water, works ok if you stick it all in a vacuum sealed bag. But 50% works better if you put in a large ziplock.
So, let's say I have 2kg meat. I use 50% water, 1kg, for 3kg total.
3% salt is 90g, and both diggingdogfarm and genuineideas dot com calculators will add another 5 or 6g salt to account for how water is tied up in meat, for 96g salt. 2% sugar is 40g. Cure for immersion or pumped bacon is limited to nitrite only by USFDA, at 120ppm max. No accelerator for immersion long brine, which is what this is. That is about 1.9g cure1 per kg (meat+water), or 5.7g total.
Mix it up and dump meat in with it in bag. Salt levels will be perfect at 3% (costco and sams club bacon are 4.8 and 5% salt, but you can select your own level). No rinsing of extra salt etc, repeatable perfect every time. You can pump the already correct brine into the meat for faster penetration and cure. No calculating 10% pickup or weighing meat before and after (that is for pump only with no soaking and immediate smoke, and must use accelerator).
Here are 3 buckboard bacon coppa muscles I did this week: