Italian Coppa

Trim the pork neck and round off all sharp edges. The meat must have an even shape. Mix spices and curing salt in a bowl. Rub the meat evenly all over with the spice mixture and place it in a tight container or vacuum bag with the red wine.

Cure the meat at 4°C in the refrigerator for 7-10 days. Turn daily and distribute the curing liquid evenly. The meat should develop an evenly cured red color. After curing, remove, rinse under cold water, and pat thoroughly dry.

Pull the soaked beef bung or pork bladder casing over the meat and tie tightly. Apply kitchen twine in an even net pattern that gives the meat its characteristic round shape. Pierce multiple times with a meat needle to remove air pockets. Attach a label with the date.

Hang the coppa for 3-4 days at 18-20°C and 70% humidity to allow the surface to dry. This phase promotes the formation of noble mold and stabilizes the casing on the meat surface. Ensure good air circulation.

Mature the coppa in the curing chamber at 12-14°C and 78-85% relative humidity for 5-7 weeks. Check weekly. White noble mold is desirable; green or black mold must be removed with a cloth soaked in vinegar or brine. The final weight should be 30-35% below the starting weight.

Check the finished coppa by pressing: it should be firm but slightly yielding. The cross-section shows an evenly dark red color with white fat. The coppa can be vacuum-packed and stored in the refrigerator for 4-6 weeks. Slice paper-thin for serving.