Cold-Smoked Wild Boar Coppa
Wild boar Coppa is made from the neck of wild boar and combines the robust flavor of wild boar with the traditional Coppa technique. Thanks to the higher fat content in the neck, it ages particularly aromatically and stays juicy. A light cold smoking session with beech and alder gives it a characteristic smoky note.
Ingredients(for 1 kg)
Instructions
Dry Curing
12-14 daysMix all spices with the curing salt. Rub the trimmed wild boar neck intensively all over, vacuum-seal and cure at 4 °C. Turn daily so the curing liquid distributes evenly.
Rinsing and Trussing
1 daySoak the meat for 3–4 hours, pat dry and tightly encase in a pork net or collagen casing. Then allow to equalize for 2 days at 14 °C and 78% humidity.
Cold Smoking
2 x 8 hoursCold smoke the Coppa in 2 sessions of 8 hours each at max. 18 °C using beech and alder. Allow 12 hours ventilation break between sessions.
Aging
4-6 weeksAge the Coppa hanging at 12–15 °C and 70–75% humidity until a weight loss of 30–35% is achieved. Check regularly and carefully wipe off any white mold if necessary.
Pro Tip
Have the wild boar neck carefully checked for parasites (trichinella examination at the veterinary office) – this is legally required for wild boar.
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