Coppa (Cured Pork Neck)
Coppa is an Italian cured cut from the pork neck, refined through dry curing and long air maturation. In this variant, a light cold smoking is added, which gives the neck an additional depth of flavour. The intramuscular fat of the neck provides a creamy texture and intense aroma.
Ingredients(for 1 kg)
Instructions
Dry Curing
10-14 daysRub the neck completely with the curing mixture, vacuum-seal, and store at 4 °C. Turn daily. Calculate curing time as 1 day per cm of meat thickness plus 2 safety days.
Shaping & Equalization
2-3 daysRinse neck, pat dry, stuff into the beef bung casing, and tie firmly. Hang at 10-15 °C and allow the surface to dry.
Light Cold Smoking
1-2 smoking sessions of 6-8 hours eachLightly smoke the coppa at max. 18 °C with pure beech wood. The smoking should be subtle – only a light colour and aroma development is desired, not a strong smoke crust.
Air Maturation
8-12 weeksMature at 12-15 °C and 70-80% humidity. Check weekly for mould; white noble mould is desirable, wipe off green or black mould with brine. Minimum weight loss 30%.
Pro Tip
Trim the pork neck of loose tendons and large fat pieces before curing, but preserve the intramuscular fat – it is essential for the characteristic creaminess of Coppa.
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