It’s been a while since I’ve posted anything here. I recently sliced into this beautiful coppa that I had made back in 2022.
Cured with salt, curing salts and covered with a paste made from homemade black garlic and a bit of white wine. Aged at 15c 75% humidity for about 6 weeks until about 40% weight loses. Been sitting in vac pack in my fridge for close to two years now allowing the flavours to slowly develop even further.
by HFXGeo
12 Comments
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dang that looks incredible
Her: “He’s probably thinking of other girls.”
Me: “Fuck thats a nice coppa.”
This is right, a real product with deep taste, everyone should have such aging periods!
So was the black garlic paste applied at the curing stage and then removed before aging? This looks amazing, I’m dead keen to try making something like it!
Cured meat porn 😍
I have two question.
What was the initial weight/size of the coppa? Six weeks seems way shorter than any coppa I’ve done, but I also put mine in a beef bung to hang, which slows things down a bit. But all the same, six weeks seems quick for a coppa!
Second, would you post some pics of your chamber setup?
https://www.reddit.com/r/Charcuterie/s/c3tXf9Oh2q
Didn’t you post almost this exact picture a year ago?
Wow beauty
Can I have the recipe please ?
It look so damn good buddy
Heck yes. Pass me some.
That looks delicious. 🤤