I started a Capicola today

[montanaWineGuy]

I present --> The Coppa!

Kinda smaller then I expected. I'll dry cure the others as well. Living dangerously.

Now I will heavily salt it and rub in some insta-cure #1 and it will sit in the fridge for 9 days. Then reapply the salt/etc. for another 9 days. Then it will get seasoned for Sweet Capicola and hang in my half root cellar for a month or more till done.

Also include is a dry-cured pork loin from last spring. Very very tasty.

 

[TonyR]

Frickin nice.. To bad you are so far away.

 

[montanaWineGuy]

It's too cold for this, but I had to try. Usually it is a 30 day hang. With the temp and humidity this will likely be hanging for 60 to 90 days.

Hot Capicola, or a Tony Soprano would call it Gabagool.

 

[Johny99]

Beautiful!

 

[montanaWineGuy]

After 2 months of hanging the lower coppa piece was at 15Oz, from a starting weight of 25Oz. This was hanging in a freezing space attached to the garage, so was an experiment.

The taste is strong, both salty and spicy. I will let the upper piece hang for another month, just because....

 

[JohnT]

Gosh, that looks good!