Capocollo

Capocollo

Coppa, an exquisite delicacy hailing from Italy, is a testament to the art of charcuterie. Made from the finest cuts of pork neck or shoulder, this cured meat is a harmonious blend of rustic tradition and culinary craftsmanship. The process begins with carefully selected, high-quality pork, which is then meticulously trimmed to achieve the perfect balance of meat and fat.

The meat is lovingly massaged with a blend of sea salt and curing salts, ensuring preservation and safety during the aging process. To this, a carefully curated mix of spices is added – typically black pepper, fennel, coriander, and sometimes red pepper flakes, creating a symphony of flavors that are both bold and nuanced. In some recipes, the addition of garlic, herbs, or a splash of fine Italian wine imparts an extra layer of complexity and depth.

Once seasoned, the meat is tightly rolled, wrapped, and tied with butcher’s twine, transforming it into a compact, elegant cylinder ready for the aging process. This is where the magic truly happens. Over several months, in controlled conditions of humidity and temperature, Coppa undergoes a remarkable transformation. The flavors meld and mature, the texture becomes tender and silky, and the meat develops a deep, rich color.

When finally ready, Coppa is a sight to behold – a beautiful marbling of fat and lean meat, encased in a fragrant, spice-infused crust. Slicing into it reveals a cross-section of culinary artistry, each slice a perfect harmony of flavor, aroma, and texture. On the palate, Coppa is both robust and delicate, with the richness of the pork beautifully complemented by the aromatic spices. It’s a versatile ingredient, equally at home on a charcuterie board, paired with cheeses and olives, or added to sandwiches, pasta, and salads for a touch of Italian flair.

In essence, Coppa is not just a food item; it’s a celebration of tradition, patience, and the transformative power of time and seasoning. It stands as a testament to the beauty of Italian cuisine and the timeless art of curing meats.

Coppa

GourmetRecipeVault Staff
Coppa, an exquisite delicacy hailing from Italy, is a testament to the art of charcuterie. Made from the finest cuts of pork neck or shoulder, this cured meat is a harmonious blend of rustic tradition and culinary craftsmanship. The process begins with carefully selected, high-quality pork, which is then meticulously trimmed to achieve the perfect balance of meat and fat.
Prep Time 15 minutes
Brining/Curing 90 days
Total Time 90 days 15 minutes

Equipment

  • Vacuum Pack equipment If not available, you can use a ZipLock bag
  • Vacuum bags or ZipLock Bags This is only used during the brining period
  • Gloves
  • Natural casing or Collagen Sheets I use collagen sheets because easier to work with and give amazing results when using a high humidity curing chamber
  • Butcher's twine
  • Elastic Netting
  • Sharp knife
  • Waterproof labels
  • Thin tip permanent marker

Ingredients
 
 

  • 1.5 kg Pork Neck This is also known as the Boston Butt

Spices

  • 50 grams Salt
  • 10 grams Sugar
  • 10 grams Crushed Black Pepper
  • 5 grams Fennel seeds

Instructions
 

  • Remove any excessive fat but leave a cap.
  • In a small bowl, mix together all the spices and wine
  • Rub the spice mix all over the beef eye of round, making sure to coat it evenly.

Brining

  • Place the meat of round in a vacuum-sealed bag and seal it tightly. Alternatively, place the meat in a ziplock bag and try to remove as much air as possible.
  • Place the meat of round in the refrigerator and let it brine for 7-10 days, turning it over every day to redistribute the curing mix.
  • After 7-10 days, remove the meat of round from the refrigerator. You can rinse it thoroughly under cold running water to remove any excess curing mix but I prefer leaving it on for a richer flavor.

Curing

  • Pat the meat dry with paper towels and wrap it with a collagen sheet or put in a casing.
  • Place the elastic netting around the meat and then add some twine on top.
  • Weigh your meat and write down the weight
  • Add a label which should have:
    1) Name of your Charcuterie
    2) Date you start Curing
    3) weight of the meat4)
    Target Weight (starting weight minus 35%)
  • Hang the meat in a cool, dry place with good air circulation, ideally at a temperature of around 13-15°C and a humidity of around 75-80%.
  • Let the meat hang for at least 12 weeks, until it has lost around 30-40% of its original weight.
    Do not rely on time to know when it's ready and always weigh your meat and check for a desired loss which in this case is 35%.


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