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....


  1. Neat that you are working so much with Pasture Prime Wagyu's Mangalitsa pork!

    I recommend you check these out so you can fabricate your neck (aka "coppa"):

    It just takes practice.

  2. Received about 300lbs of mangalitsa today, hope you have your country ham cure is ready for friday when I get back. It might not fit in the cooler I'm bringing in. These hams are getting HUGE! Lots of shoulder, head, and loin in as well, held off on the belly for now since we have two more curing but we can get one in for Nduja.

  3. will do. thanks for the support Heath...

    and Chef,stoked!!!!

  4. Absolutely beautiful!!!

    I just put in a massive coppa ( 6.5lbs ).. that I sourced from Tails and Trotters here in Portland, OR. Hazlenut finished pork... not quite as monstrous as a mangalitsa.. but still nice.

    looking forward to see how this turns out.

  5. well, unfortunately these were cut from the picnic and were not an actual coppa, but i do however have my fingers crossed about tying to get one.

    That hazelnut finished pork sounds awesome. You probably wouldn't need to season that with much more than salt and pepper. Probably has a pretty unique taste...

  6. A few things:

    1) How does the Wagyu fat compare to the Mangalitsa fat? Which is softer/harder more/less palatable?

    2) Can you visit Missouri and learn how to cut pigs from Swiss Meat? Y'all are going through so many pigs, I'd feel better if I knew you were getting the most money out of them; which requires knowing how to cut them right.

    Please send responses to