www.sausagemaking.org

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.

Buckskin