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Charcuterie

Coppa/Capicola

Coppa is made with chunks of pork (or whole muscles) that are cured and seasoned, but not ground, and simply stuffed into large casings, typically beef middles, by hand. Because it’s not ground, coppa is more like a cured ham than salami, with a rich earthy taste. Some of the curing is done outside the casing before it’s stuffed, and the heavy seasoning can be either spicy or sweet.

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  • 5 pounds/2.25 kilograms of C/T Coppa Cut. If you cannot find the C/T Cut, boneless pork shoulder butt, well trimmed of fat and sinew, cut into chunks about 3 inches, will do.

 THE DRY CURE

  • 125 grams kosher salt (about 1 ⁄ 2 cup)

  • 25 grams dextrose (about 2 1 ⁄ 2 tablespoons)

  • 0.025% of total weight Prague Powder #2 (about 6 grams)


FOR SPICY SAUSAGE

  • Hot paprika, preferably Hungarian to coat the meat (about 4 tablespoons/32 grams)

  • 1 tablespoon/9 grams cayenne pepper


FOR SWEET SAUSAGE:

  • 3 tablespoons/40 grams sugar

  • 2 tablespoons/20 grams freshly ground black pepper

  • 1 tablespoon/8 grams ground coriander

  • 2 teaspoons/12 grams minced garlic

  • 1 teaspoon/4 grams ground mace

  • 1 teaspoon/4 grams ground allspice

  • 3 ⁄ 4 teaspoon/3 grams ground juniper berries

  • Beef middles, about 18 to 20 inches/45 to 50 centimeters long, soaked in tepid water for at least 30 minutes and rinsed


1. Combine the salt, dextrose, and prague powder #2. Rub the meat all over with half the cure mixture and place in a single layer in a nonreactive baking pan or sheet. Cover with plastic wrap and refrigerate for 9 days.

2. Rub the meat with the remaining cure mixture and pack tightly in a single layer in a nonreactive pan. Cover with plastic wrap and refrigerate for another 9 days.

3. Remove the meat from the refrigerator, rinse under cold water, and pat dry with paper towels. Combine all the spicy or sweet seasonings and rub the pork well with the seasoning.

4. Pack the meat tightly by hand into the casings. Prick any air pockets with a sterile pin or needle before tying the ends.

5. Hang the coppa at room temperature for 12 hours. Then stuff into a Dry Aging Bags® and seal.

6. Place the sealed bag onto a wire rack and place in your refrigerator until completely firm throughout, 3 to 5 weeks.

*TIP* Rotate the bag every few days to ensure even drying**

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Coppa/Capicola: Products
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