Charcuterie: The Craft of Salting, Smoking and Curing

Postby Buckskin » Thu May 29, 2008 3:48 pm

Just finished curing my Coppa and Sopressata recipes from Charcuterie. I made spicy and sweet Coppa both were excellent but I prefer the spicy. The sopressata was awesome! I only made a 3 lbs batch and It is going very quickly. Both the Coppa and sopressata formed a nice white mold covering. I followed the recipes to a T although may adjust a smidge for my next batch, can't help myself.

I highly recommend this book.

Registered Member
Posts: 25
Joined: Mon Feb 25, 2008 2:56 am
Location: Big Bend, Wisconsin, USA


Return to Books,videos,manuals etc.

Who is online

Users browsing this forum: No registered users and 1 guest