I've had these coppa/lomo in the freezer since mid December so plenty long enough to kill any Trich. if the hog had any. Since I was doing breasola, I figured I might as well pull these out as well...
I forgot to take step by step pics. like I did with the beef breasola, but it was the same process, just different seasoning. I used Calabrian pepper on these.
Here they are wrapped, in netting ready for the chamber...
In the chamber...in the back there behind the Culatello and the Fiocco...
I forgot to take step by step pics. like I did with the beef breasola, but it was the same process, just different seasoning. I used Calabrian pepper on these.
Here they are wrapped, in netting ready for the chamber...
In the chamber...in the back there behind the Culatello and the Fiocco...