Cured and dried pork collar

[NorthShoreMN]

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

[beefmann]

great  looking  meat... great  marbling as well

[Saber 4]

That looks great

[ragweed]

Very nice, Paul