Servings: 1 coppa
Ingredients
- 1 good-sized pork collar
- Coarse Guérande salt enough to cover the meat completely
- A little brandy or a clear spirit you particularly like
- Pepper or Espelette pepper
Procédé
- Salt the pork collar for 24 hours per kilo of meat.1 good-sized pork collar, Coarse Guérande salt
- Make sure the collar is completely covered with coarse salt, in a tilted container so the water can drain off.
- Once the salting time is up, rinse the collar under running water to remove the excess salt.
- Lightly pat the meat dry and massage it with the brandy.A little brandy
- Tie the collar with string, leaving a loop long enough to hang it.
- Roll the meat in pepper or Espelette pepper to coat it.Pepper or Espelette pepper
- Hang the meat in a cool (between 8 and 14°C), well-ventilated place for 4 to 6 months.
- The drying is complete once the meat has lost 30 to 40% of its original weight
Notes
The salting time depends on the weight of each piece of meat, not the total weight if you are making several.
If you use curing salt instead of coarse Guérande salt, shorten the salting time slightly.
Some people eat their coppa after 3 months of drying, but a longer time gives a better flavor.
How long the drying takes depends on airflow and temperature; adjust to your preference.
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