Coppa So Close I Can Taste It

[Waltz]

OS, tell us, tell us, tell us, is it nearly done yet, is it, is it, eh, eh? :D

[oakville smoker]

I keep holding off cutting this baby open
I am thinking one more week could not hurt
Stay tuned....   this is worse than waiting for Santa when you are 6 years old

[oakville smoker]

OK

I have a responsibility to complete this post and update it
On Sunday I finally decided to cut my coppa open, it felt firm enough that I thought the risk was minimal

Here is how it went

Visual:
It looked like coppa ( sound dumb but I was not sure what I was expecting)
I had an "air hole" in one section and the meat went a touch rancid but was still edible
No pictures here but I will snap a couple and post them later

Texture:
Outer texture was very hard,almost difficult to chew
I may have actually hung it too long
I would say the outside 1/4 inch was a touch tough, very hard and chewy
I will be watching the one hanging now and not letting it go as far
The meat inside of that was moist and tender, reasonable marbling to keep things moist

Taste
A little disappointing
I followed the Poli formulation as close as I could
It called for nutmeg as a spice and I find its a little over powering
I have another smaller coppa hanging now and I am hoping I did not put any nutmeg in it, in fact I am sure I did not, only time will tell
Not sure what taste I was expecting but next time I will use more pepper and garlic and no nutmeg
My slicer does not cut quite thin enough and that could be part of it as well

So all in all the texture overall is pretty good.  Probably hung too long.  Nutmeg is very over powering
I will have to remember this for next year when I do it again

[Tenpoint5]

Interesting results OS. I am looking forward to the pictures.

[slider]

So exactly what is this Coppa ??? I have never heard of it before. It looks interesting and something that I might want to make.

[oakville smoker]

Slider

It is made from the whole muscle of the neck of pork
Kind of like cappicollo
It is sort of a salami but made from solid meat as opposed to ground
It is flat and rolled and tied

When it has no nutmeg ( LOL ) and is sliced nice and thin, its delic with some fresh bread and nice chunk of sharp cheese

[slider]

Well Waltz sure does look good and I am used to making things that take a long time. I am a home wine maker and most of the time I let my wine stay in the carboy racking it for 2 or more years.

[dbondy]

Thanks for the post OS can,t wait to see the pics.

[slider]

OS could you be so kind to direct me in the right direction for information and complete instructions on making this so interesting piece of meat ?

[Waltz]

Thanks for the update OS.  Its a pity it didn't turn out quite as expected but it doesn't sound like it will go to waste. The one I did had cloves in it and they were the main flavour but not unpleasant.  I had also smoked mine but did not detect much smoke flavour so probably won't do that again.
For the benefit of Slider, here is a link to one recipe site:
http://curedmeats.blogspot.com/2008/01/coppa-v2.html
and another:
http://lpoli.50webs.com/index_files/coppa.pdf

Take your pick.

Waltz

[slider]

Thank you very much Waltz !!!!