Coppa, cured pork sausage

Coppa, cured pork sausage

An Italian way of curing whole piece of pork, instead of making salami, which requires mincing the meat up. The seasoning could be similar, also cured naturally for minimum 3 months.

Sliced thin, this cured sausage is translucent reddish, very fragrant and tasty.

Pork shoulder 1kg

Salt 55 gm

sugar 25gm

smoked pimenton 15gm

espelette (chili) 4gm

black pepper 10gm

coriander powder 4gm

all spice powder 2gm

juniper berry powder 1.5gm

garlic minced 6gm

Coppa, cured pork sausage

1. Trim meat to fit into a fat sausage skin, rub with half of the spices mixture and marinate for 3 days. 

Coppa, cured pork sausage

2. On the third day, remove liquid, add the other half of the spices, marinate for another 3 days. 

Coppa, cured pork sausage

3. On the second third day, wipe off most of the spices, fit the pieces of meat into sausage skin. Prick any air pockets formed. 

Coppa, cured pork sausage

4. Hang in a box, covered with muslin cloth, under the roof of an outhouse in winter. 

Coppa, cured pork sausage

Coppa, cured pork sausage