Mangalitsa Coppa

This is my first attempt at a coppa. Our guy at culinary classics is working on getting me an actual coppa, but for now I just used cuts form the shoulder of the mangalitsa. They cured for 15 days in a mixture of salt, cure #2, cane sugar, garlic, black pepper, juniper berries, and red pepper flakes. Then they got rubbed down with a mixture of smoked paprika, cayenne, red pepper flakes, some espelette, etc.

This is my first attempt so I hope they turn out good. The most fun came when trying to case them!!!

 

I also have recently done some pepperoni and sopressata with mangalitsa. It's great having all of these mangalitsa rolling in because I am able to use all of the scraps on my projects and the quality of meat is superior. The pepperoni is a mixture of mangalitsa scraps and wagyu scraps. Should be tasty.

Here is another mangalitsa belly that I thought was worth posting. We have a handful of these going. These things are beasts.

I'll post on my recent trip to Charleston, SC and stage at McCrady's restaurant soon....