Coppa (Cured Pork Neck)

Name: Coppa
Total time: P10W
Ingredients: 28 g Nitritpökelsalz (0,5% NaNO2); 3 g Schwarzer Pfeffer, fein gemahlen; 1 g Roter Pfeffer (Chili), gemahlen; 2 g Zucker; 1 g Knoblauch, getrocknet; 0.5 g Muskatnuss, gerieben

Curing MixPorkCold SmokingHard10-14 weeks total15-18 °CBeech

Coppa is an Italian cured cut from the pork neck, refined through dry curing and long air maturation. In this variant, a light cold smoking is added, which gives the neck an additional depth of flavour. The intramuscular fat of the neck provides a creamy texture and intense aroma.

Ingredients(for 1 kg)

Curing salt (0.5% NaNO2)28 g

Black pepper, finely ground3 g

Red pepper (chili), ground1 g

Sugar2 g

Dried garlic1 g

Nutmeg, grated0.5 g

Instructions

Dry Curing

10-14 days

Rub the neck completely with the curing mixture, vacuum-seal, and store at 4 °C. Turn daily. Calculate curing time as 1 day per cm of meat thickness plus 2 safety days.

Shaping & Equalization

2-3 days

Rinse neck, pat dry, stuff into the beef bung casing, and tie firmly. Hang at 10-15 °C and allow the surface to dry.

Light Cold Smoking

1-2 smoking sessions of 6-8 hours each

Lightly smoke the coppa at max. 18 °C with pure beech wood. The smoking should be subtle – only a light colour and aroma development is desired, not a strong smoke crust.

Air Maturation

8-12 weeks

Mature at 12-15 °C and 70-80% humidity. Check weekly for mould; white noble mould is desirable, wipe off green or black mould with brine. Minimum weight loss 30%.

Pro Tip

Trim the pork neck of loose tendons and large fat pieces before curing, but preserve the intramuscular fat – it is essential for the characteristic creaminess of Coppa.

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