In July I purchase 4 pork collars from Snake River Farm. I put one in cure using Umai's kit and cured it for coppa. August 1 after rinsing it and coating it with fennel pollen,seed and paprika it went into the bag to dry. I removed it from bag today, 83 days later.
It tastes very good. It is a very fatty piece of meat.
It lost 37% of its pre dry weight.
One of the four was roasted "unicorn" so still two left to do something with
(http://img.tapatalk.com/d/13/10/23/tu7y6epy.jpg)(http://img.tapatalk.com/d/13/10/23/4a3una5a.jpg)
great looking meat... great marbling as well
That looks great
Very nice, Paul