For production, the pork meat – ideally the neck – is prepared from unwanted tendons and fat and then salted. This can be done using a mixture of nitrite curing salt, juniper, pepper, nutmeg, sugar and garlic or a ready-to-use curing mixture. The curing itself takes place best under vacuum.

The spices are then washed off, allow the meat to dry in the DRY AGER and then place in a dry white wine for about four to six hours. Afterwards, let it hang and dry out well and put it into a natural casing, preferably beef, which has been thoroughly cleaned and with fat removed. Alternatively, you can use sheep or hog casing. Finally, tie it with a little string.

Coppa in the DRY AGER

Allow the Coppa to mature for six weeks to several months in the DRY AGER.

Settings for the DRY AGER:
Temperature: 4°C
Humidity: 80 %