Coppa Cabana

It’s all lead to this. Well, to be fair, the moment of truth is likely still close to two months away. I’ve long daydreamed of a simple life of working a modest pig and goat farm and producing artisan ham and goat cheese. And it’s always been a daydream, and it’s very likely to stay that way, but I’m at least a few steps closer to that ideal life. And it’s all thanks to a well prepared wedding registry and the generous folks on our invite list who have unknowingly been contributing to fueling that daydream. So, what are the magic items? A wine fridge with temp control and a copy of Michael Ruhlman’s and Brian Polcyn’s Salumi book. I’m certain that those that bought us the wine fridge – as any reasonable human being would – assumed it’ll be used to protect our extensive wine collection. Nope. After pulling out a bunch of the bottle racks and putting a pan of salted water in the bottom, I’ve hopefully recreated a temperature and humidity controlled environment in which to cure and age a variety of charcuterie and salumi (which by the way is the Italian word for all cured meat, not just salame) and maybe someday cheese.

It took me less than 24 hours to decide what I was going to produce first, but I decided on Coppa which as Ruhlman says should be one of the easier cuts to cure. The Coppa is a specific cut that comes from the shoulder of a pig and runs from the neck along the spine and spans the first few ribs. Thanks as always to my reliable, friendly, and local butcher, I am now the proud owner of a 2 1/4 pound coppa (and 5 pounds of brisket already on the brine, destined for this year’s corned beef.)

getting a salty coat

getting a salty coat

The process so far is pretty straightforward. Salt the meat thoroughly and uniformly. Weight it down and leave it to cure for a day or two in the refrigerator. Once it’s been cured and the meat has tightened up some, it’s ready to hang in the “cave” or in this case, the wine fridge. Doneness is gauged entirely by weight loss. When it’s lost 30% of the its original weight, it’s done.

the tally

the tally

And the waiting begins. Stay tuned.

hanging in wait

hanging in wait

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