Cured some pork neck for an week following an online recipe this time -
Vac sealed in the fridge for a week - now netted and hanging for a couple months .
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Smoked pork neck from one of our local butchers is so bloody good.
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I could not tell you sorry, it is shaved a lot like ham, and has that not fully cooked look, more like prosciutto.
Edit - but way more Smokey than both ham and prosciutto.
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Coppa is something I grew up with (Itallian family) Though Ive never made it and we dont get the good stuff anymore. Im very interested, cant wait to see the results
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Geoffo this is the one I did a few months back - with the help of an Italian mate.
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So pulled these pieces out the other day ….
First one looks great tastes brilliant!!
2nd one was off thru the middle so straight in the bin…😢 not sure why or how but it is what it is .
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Shame about the off one, the other one looks great!
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2nd one was off thru the middle so straight in the bin…😢 not sure why or how but it is what it is .
Was the pork neck rolled at all? It does seem strange for it to go off in the middle of a muscle if it was a whole muscle???
The good one looks fantastic.
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So pulled these pieces out the other day ….
First one looks great tastes brilliant!!
2nd one was off thru the middle so straight in the bin…😢 not sure why or how but it is what it is .
I'm thinking you either didn't use quite enough cure or didn't cure it long enough. It's a big bugger when that happens since its a reasonably long process.
Sorry, new to these forums but not new to Charcuterie.
Cheers!
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