I just pulled 2 coppa out of this new curing chamber. I did not use a casing. basic procedure..cure, then rolled in hot and sweet spanish pimenton..tied and hung
the resulting texture is that of cured and rare beef (but its pork ) it has the texture of a young proscuitto.. does this sound right? the fat seems to be cured and feels great. but if you rub your finger on the center of the whole coppa..(the meat) it has a touch of bounce..
feedback?