Cured pork shoulder Coppa

 

Cured pork shoulder Coppa

 

Again, followed a recipe in Koji Alchemy to make this Italian cured pork. I used a thinner piece of pork neck instead of the traditional round shoulder meat. It is cured in the fridge for 4 weeks and already achieved the required degree of dryness, thanks to using fermented rice in the mix, and leek as preservative. Good texture and flavor, feel good to eat knowing it is made with good ingredients.

 

 

 

Cured pork shoulder Coppa ( being marinated)

 

Pork neck/shoulder (500gm)

3% salt

3% sugar

20% fermented rice (5% salted)

garlic, leek, Sichuan pepper, pounded

5 spices powder

 

 

Cured pork shoulder Coppa( after marinating and before drying)

 

1. Cover pork with the ingredients, keep in the fridge for 5 days turning over everyday.

 2. Scrape and wipe clean, wrap with cheesecloth, note the weight, dry on a rack in the top shelf of the fridge. Turn over every few days.

3. Check the weight, when it lost 40% of weight, it is ready to eat. Remove cheesecloth and cut away all the outside surfaces.