Lamb Coppa
A creative interpretation of Italian coppa, made from the lamb neck with its characteristic fat-to-meat marbling. The herb and spice cure gives the meat a Mediterranean note. After maturation in a net, the result is an elegant, aromatic cold cut.
Ingredients(for 1 kg)
Instructions
Preparing the Lamb Neck
30 minutesCarefully debone the lamb neck. Remove excess sinew but retain an even layer of fat. Shape the meat into a compact rolled roast. Mix the curing ingredients with the white wine and rub the meat vigorously on all sides.
Curing
7 daysVacuum seal the meat and store in the refrigerator at 4 °C. Turn daily. The curing liquid stays in the bag and is distributed daily by kneading. After 7 days the meat is fully cured – the center should show no grey spots.
Cold Smoking
2-3 days (4 hours of smoke each)Wash the meat, pat dry, and air-dry for 12 hours to form a pellicle. Insert into the smoking net or tie with twine. Smoke at a maximum of 18 °C with beech sawdust and 2-3 bay leaves, 2-3 times for 4 hours each. Allow at least 12 hours rest between smoking cycles.
Maturing
3-4 weeksHang the coppa at 12-14 °C and 72-78% relative humidity. Check weight weekly. Target weight loss: 30-35%. If white noble mold forms, continue maturing. Wipe off unwanted mold with a wine-soaked cloth. Ready when the coppa feels firm and has a glossy surface.
Pro Tip
The lamb neck should be deboned in one piece as much as possible and retain its natural shape. When inserting into the net, ensure the meat is evenly compressed so the coppa yields a nice round slice when cut.
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