Unexpected pairing

[zwiller]

Totally on a whim, I decided to try a few slices of my recent coppa and wife's leftover frittata for breakfast. WOAH.

 

[chopsaw]

That looks awesome . Put that frittata in the middle and eat it like a sandwich .

 

[jcam222]

Dude that looks like an amazing breakfast to me. Heck I'd have that for any meal.

 

[zwiller]

That looks awesome . Put that frittata in the middle and eat it like a sandwich .

That could work. Easily the most authentic italian thing I made bar none.

Dude that looks like an amazing breakfast to me. Heck I'd have that for any meal.

Oh yeah would agree would work any time. Shocking I didn't think of it Thur when I had the frittata for dinner. LOL

 

[Gonna Smoke]

Sam, I'd eat that anytime...looks great...

 

[chef k-dude]

Looks great. Not very familiar with coppa but read it is in the same lane as prosciutto. Here in Virginia we have something called "country ham". It's a salt cured and hung ham that has a very salty and strong pork flavor. Some people dont care for it because it tastes a little "rotten" to them compared to the brine cured ham they are used to.

Is that similar to coppa?

 

[zwiller]

Sam, I'd eat that anytime...looks great...

Thanks Charles. To be perfectly honest, my wife deserves most of the credit as her frittata is killer.

Looks great. Not very familiar with coppa but read it is in the same lane as prosciutto. Here in Virginia we have something called "country ham". It's a salt cured and hung ham that has a very salty and strong pork flavor. Some people dont care for it because it tastes a little "rotten" to them compared to the brine cured ham they are used to.

Is that similar to coppa?

I am not really a purist especially as it comes to italian stuff. I am calling it coppa based on the cut. I would wager this should be called a coppa ham maybe? Anyhow, this was TQ cured with a spice mix 14 days and then smoked/cooked to 145F IT. So nothing like the real thing but have seen quite a few people do it this way and have been meaning to try it. Glad I did!

 

[Brokenhandle]

That looks delicious! And I thought the same as Rich... looked like sandwich materials.
Did you do a thread on that coppa that I missed or what spices did you use with the TQ?

Ryan

 

[gmc2003]

Here at the Coppa, Coppa cabana, breakfast with passion is always in fashion. At the Coppa.

Looks and sounds fantastic Sam.

Point for sure
Chris

 

[mr_whipple]

That does look marvelous. Good eatin!

 

[zwiller]

That looks delicious! And I thought the same as Rich... looked like sandwich materials.
Did you do a thread on that coppa that I missed or what spices did you use with the TQ?

Ryan

No thread and not perfect YET but will share once dialed in. LOTS of spice, anise/fennel as usual BUT used a bunch of coriander and think I am onto something there. Also used calabrian hot pepper.

Here at the Coppa, Coppa cabana, breakfast with passion is always in fashion. At the Coppa.

Looks and sounds fantastic Sam.

Point for sure
Chris

Thank you sir!

That does look marvelous. Good eatin!

Ended up better than I expected.