Authentic Italian Coppa
This delicious homemade coppa will wow your guests at any festive aperitif.
Print Recipe
Pinner la recette
Servings: 1 Coppa
Ingredients
- 1 High-quality pork collar
- Coarse Guérande sea salt enough to fully bury the meat
- A splash of eau-de-vie or any clear spirit you enjoy
- Freshly ground black pepper or Espelette pepper
Procédé
- Cure the pork collar in salt for 24 hours per kilogram of meat.1 High-quality pork collar, Coarse Guérande sea salt
- Place the collar in a tilted container, completely buried in coarse salt so moisture can drain away.
- Once cured, rinse the collar under cold running water to wash off excess salt.
- Pat the meat dry, then massage it with the eau-de-vie.A splash of eau-de-vie
- Tie the collar with butcher’s twine, leaving a loop long enough for hanging.
- Roll the collar in the pepper until evenly coated.Freshly ground black pepper or Espelette pepper
- Hang the meat in a cool, airy place (8–14 °C/46–57 °F) for 4–6 months.
- The coppa is ready once it has lost 30–40 % of its original weight.
Notes
Calculate salting time based on the weight of each individual piece, not the combined weight if curing several at once.
If you’re using curing salt rather than coarse Guérande sea salt, shorten the salting period slightly.
Many people slice into the coppa after just 3 months, but a longer cure delivers a deeper flavor.
Drying speed varies with airflow and temperature—adjust the timing to suit your environment and taste.
Tu aimes nos recettes ?Rejoins notre groupe Facebook!