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 .
Coppa
-
Smoked pork neck from one of our local butchers is so bloody good.
-
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.
-
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
-
Participate now!
Don’t have an account yet? Register yourself now and be a part of our community!