Fist Coppa
So it's been the the chamber for 6 month, and only lost 28% started at 1929g. Some spots feel like they might have some case hardening. I decided to cut into anyway, and was surprised to see so much fat. These were some fatty pigs. I guess my questions are thus, should I put it back in the chamber and or is it ok to eat now?
by Theslonghammer
7 Comments
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Pretty fatty. More than likely not going to lose much as fat has a low water content which explains only 28% in 6 months. I would maybe hang till at least 30% or another month to see what happens. This is closer to pancetta than coppa though!!!!!
Where did you get that pork? What breed was it? Because a pork butt doesn’t usually look like that. I mean it’s magnificent, but it’s almost all fat. Either it was some premium pig, or your pig had a weird defect that caused that almost all fat butt.
As for the water content, like the other said, you won’t get much drier then that, fat isn’t like meat, fat is something like 30-40% water by weight, while meat is 70% so a more fatty piece will always stall before reaching the usual sweet spot of 40%. If you reach 28% after six months, you won’t get much drier then that, I would vacuum it for a week or two before eating that delicacy.
Almost like a lardo… 🤔
That is too fatty for coppa. Pretty sure you didn’t use the actual coppa muscle
Yep its good to know. I would wipe down with White Vermouth then vac seal and leave it in the fridge for moisture to equalize for 3 months. The fat looks spectacular.
Yum++. Very nice!