Coppa a la Suisse

[3rensho]

Here is a batch of Coppa I finished up today.  Started it about two months ago using Len Poli's recipe.  I followed Len's recipe closely and used a mix of coarse ground red pepper from Mallorca and some finely ground cayenne 1:1 before putting in a casing and tying.  Texture is homogeneous and creamy from outer edge to the center.  Just the right amount of salt too.  I thought from the long cure it would be too salty but it is great. Good eats.  Next batch will probably have an herbal coating before putting in a casing just for something different.

Click to enlarge pix

After 18 days cure and one week in cabinet.  Mold just starting to form.



After 31 days in cabinet with mold formation.



After removing casing and cleaning it up a bit.



Some 0.5mm slices from the small end, plated and awaiting a drizzle of EVOO



The remainder sliced and ready for packaging.

[Ka Honu]

Das scheint ausgezeichnet/Cela semble excellent/Che è di ottimo livello

... or, if you prefer, that is some great looking coppa!

[3rensho]

Danke vielmol (in dialect).  Du hast Rumantsch vergessen Ka Honu.  That's also an official Swiss language  ;D

[Ka Honu]

Du hast Rumantsch vergessen ...

I'm old; I forget stuff.

[3rensho]

I'm old; I forget stuff.

I know the feeling  ;D ;D

[oakville smoker]

Looks good 3rensho

I had a small one curing away that I vac pac'd and puit in the fridge yesterday but I did not slice into
I had a pancetta that was out there with the coppa I also vac pac'd but did not slice into it

I think they need a few weeks in the fridge and they will be ready to rock
Can you send me some of yours to tie me over until mine is done ????????

[3rensho]

Can you send me some of yours to tie me over until mine is done HuhHuh??

Would be happy to but all flights out of/into Europe are canceled because of the Icelandic volcano eruption.  Bad timing.  Looking forward to your pix.