Authentic Homemade Italian Coppa: A Detailed Guide

Ingredients

  • 5 lbs. pork collar
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 tablespoon pink curing salt #2
  • 1 tablespoon black peppercorns, crushed
  • 1 tablespoon fennel seeds, crushed
  • 4 garlic cloves, crushed
  • 1 tablespoon crushed red pepper flakes
  • 1/2 cup red wine
  • Pork casing
  • Cotton butcher's twine

Steps and instructions

  1. Trim any excess fat from the pork collar, leaving only a small amount for flavor.
  2. In a bowl, combine kosher salt, granulated sugar, pink curing salt, crushed black peppercorns, crushed fennel seeds, crushed garlic, and crushed red pepper flakes.
  3. Massage the spice mixture into the pork collar, ensuring it is evenly coated.
  4. Place the coated pork collar in a zip-top bag and pour in the red wine. Seal the bag, removing as much air as possible.
  5. Refrigerate the pork collar in the sealed bag for two weeks, turning the bag every other day to redistribute the curing mixture.
  6. After two weeks, remove the pork collar from the bag and rinse off the curing mixture under cold running water. Pat the meat dry with paper towels.
  7. Thread the pork casing onto a sausage stuffer, then stuff the cured meat into the casing. Tie off the ends of the casing with the cotton butcher's twine.
  8. Hang the stuffed casing in a cool, humid place for six weeks to dry. The coppa is ready when it has lost about 30% of its original weight.
  9. Once cured, store the coppa in the refrigerator. Slice thinly and serve as desired.

Tools for making

Recipe variations

  • Use different spices or herbs in the curing mixture, such as thyme, rosemary, or coriander.
  • Add a touch of honey or maple syrup to the curing mixture for a hint of sweetness.
  • Experiment with different types of wine or spirits for a unique flavor profile.
  • Replace the pork collar with another cut of meat, such as pork loin or beef eye round.
  • Try using different kinds of casings, such as collagen casings or natural hog casings.
  • Add smoked paprika or chipotle powder for a smoky flavor.
  • For a spicier coppa, increase the amount of crushed red pepper flakes or add cayenne pepper.
  • Infuse the red wine with additional flavors, like garlic, bay leaves, or juniper berries, before using it in the recipe.
  • Experiment with different drying methods, such as using a curing chamber or a dedicated dry aging fridge.
  • Create a crust by coating the outside of the coppa with crushed peppercorns, herbs, or even ground coffee.

Recipe overview

This recipe is for homemade Coppa, a traditional Italian cold cut that is both flavorful and deeply satisfying. Made from the neck muscle of a pig, the meat is cured and then air-dried to create its uniquely savory and rich taste. This recipe guides you through the curing and drying process, which takes about eight weeks in total, but the result is well worth the wait. Expect a deliciously spiced, wine-infused coppa that can be sliced thin and served with bread, cheese, or added to a charcuterie board. Patience is key with this recipe, but your reward is a homemade coppa that rivals any you'd find in a gourmet Italian deli.

Common questions

  1. How long does it take to cure the pork collar? The pork collar needs to be refrigerated in the sealed bag with the curing mixture for two weeks.
  2. How long does the stuffed casing need to hang to dry? The stuffed casing should hang in a cool, humid place for six weeks to dry.
  3. How do I know when the coppa is ready? The coppa is ready when it has lost about 30% of its original weight during the drying process.
  4. How should the cured coppa be stored? Once cured, the coppa should be stored in the refrigerator.
  5. How should the coppa be sliced and served? The coppa should be sliced thinly and can be served as desired. It is commonly enjoyed as a cold cut or used in sandwiches and antipasto.

Serving dishes and utensils

  • Knife - A sharp knife is essential for trimming the excess fat from the pork collar and slicing the cured coppa.
  • Cutting Board - Use a sturdy cutting board to safely trim and slice the pork collar.
  • Zip-top Bags - These are needed to marinate the pork collar in the curing mixture.
  • Sausage Stuffer - A sausage stuffer is necessary for stuffing the cured meat into the pork casing.
  • Cotton Butcher's Twine - Use this twine to tie off the ends of the stuffed casing.
  • Refrigerator - This is needed for storing the cured coppa after it is ready.
  • Cool, Humid Place - The coppa needs to be hung in a cool and humid environment for the drying process.

Origin stories

Coppa, also known as capocollo, has deep roots in Italian gastronomy, particularly in the southern regions of Calabria and Apulia. The word itself, 'capocollo', derived from 'capo' (head) and 'collo' (neck), unambiguously describes the part of the pig from which it's made. This delicacy is a testament to the Italian art of 'salumi' - cured meats, highly respected and a point of pride. The process of making coppa embodies the Italian philosophy of not wasting any part of the animal, showing respect for the creature and the bounty it provides. The crafting of coppa involves a careful combination of curing and air-drying, a process honed over centuries. This results in an aromatic and flavorful meat that has been celebrated since Roman times. Enjoying a thinly sliced coppa with a glass of local wine connects you to a culinary tradition dating back thousands of years.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.