stures in Pa, the fat, to meat ratio is perfectly balanced. Fresh, it makes for a wonderful roast or braise but if fermented and hung to dry at the right temperature and humidity...well, it's a new animal all together. Call me crazy but a properly cured seasoned and dried coppa is the most amazing salumi on the hog. Sorry prosciutto!
You may notice this thing is super long, about 18 inches and its because I had the freedom of choosing where I wanted to cut the muscle. A 5.5 pound cut like this is not attainable at any supermarket, trust me. Seam butchery is amazing and will change the way you cook with pork, no doubt.
Stuffing this monstrosity in a beef bung was not a simple task. I ripped a hole in the top of the bung but it shouldn't be a problem. After I tied it up good, i poured the mold solution over it a few times. It hung in the fermentation chamber until a nice bloom developed, about 5 days. Let me tell you between the bung and the mold it was...lets say ripe.
This thing was so thick it should take quite a while to dry. I expect to wait about 4-6 months but it will be worth it. I will post some new pictures once it starts drying out and developing the white moldy loveliness!