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There is a “Colonel” stereotype in our cultures. He – historically, at least – is disciplined, righteousness, a man of the letters; personification of honor and courage in the face of adversity. Man, whose existence and modus operandi could be summed in one word – duty. A proper colonel is someone with a talent and audacity to run not just military, but the whole country, but dangerous enough for the generals to stop any prospects of the further promotion. If by some miracle he gets that promotion, we receive George Patton. No wonder how often it’s colonels who led coup d’etat, trying to put their countries in order. Also, no wonder, how often that doesn’t work…Nation, after all, is not a military barrack. It’s a dream of any soldier to serve under such a man; it’s a nightmare of any citizen to live under his command.
This romantic aura of such colonel may have been immortalized by Gabriel Garcia Marquez, but found its manifestation in the person of Guiseppe Galliano who should be more known that the liquor that is named after him…Yet, now we have a coppa added to that list.
Recipe:
Since there is no such thing as enough proper colonels or enough good coppas, I’ve made three.
The process began on March 8th; ended on June 16th. Weight loss: 42%.
Sea salt: 2.55%; cure#2:0.25%; sugar and white pepper: each 0.2%; fennel pollen: 0.18%; Galliano L’autentico: as my heart desired. Before rising through the ranks to get the promotion to be called “a coppa,” necks went under vacuum and in fridge – sounds like an army – until March 31st. Then – washed, dried, dusted with the same combination of spices, encased into collagen, and placed into the Curing Chamber.
