Coppa / Cured Pork Neck

Name: Coppa / Nackenschinken
Total time: P6W
Ingredients: 30 g Pökelsalz; 5 g Schwarzer Pfeffer grob; 3 g Knoblauch; 2 g Fenchelsaat; 2 g Chiliflocken; 20 ml Rotwein

Curing MixPorkCold SmokingHard6-12 weeks15-22 °CBeech

Pork neck cured and cold smoked. Italian classic.

Ingredients(for 1 kg)

Curing salt30 g

Coarse black pepper5 g

Garlic3 g

Fennel seeds2 g

Chili flakes2 g

Red wine20 ml

Instructions

Curing

10-14 days

Dry cure with spices. Vacuum or tightly wrapped. Turn daily.

Cold Smoking

4-6 sessions

8-12 hours each at 15-20 °C. Between sessions 24 hours fridge.

Aging

4-8 weeks

In curing net at 12-15 °C, 70-75% RH. Weigh weekly.

Pro Tip

Weight loss 30-35% = done. Patience is everything.

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