Coppa, following the recipe of twoguysandacooler.
Start weight: 1062g
End weight: 662 (38%)
Dry cured for 52 days at 53F/12C and 80%RH

Vac sealed for equalizing and soon on the Berkel slicer

by Ceeske

9 Comments

  1. AutoModerator on

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  2. SomalianRoadBuilder on

    Absolutely gorgeous. One of the best photos I’ve seen on this sub.

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