This time I actually was able to procure these coppa myself, since I was working butcher and received the massive mangalitsa shoulders. These things are serious. I just recently got some beef bung in, and it is a good thing that I did because I'm gonna need them. I have rubbed these down with salt, cane sugar, garlic, black pepper, cayenne, fennel, espelette, smoked paprika, and some cure 2. They just went in a couple of days ago, so I will post more about them later.
I have really high hopes for these bad boys. The smaller chunks of mangalitsa that I cured like coppa turned out really good, so my fingers are crossed.
This is a small plate i did a few weeks ago for a guest who came in and had the tasting menu 3 nights in a row. We gave him different courses each night, and I was stoked that I got to throw this one in.
From Left to Right: Pickled Okra, White Cuke, Cherry Bomb, Melted Lardo, Coppa, Bottom: Pepperoni, Lonzino