Directions

In our preconceived ideas on the subject of fairness, the difficult and prolonged journey should always be crowned by a triumphant ending. It doesn’t always happen that way. Luckily, the journey of this coppa did.

As we’re on the subject of the intercession of the luck and pork, I’d love to mention my speculations that there is some ontological connection between the two. In the land of China, where ineffable and indescribable Dao is responsible for connecting, all in all, they stipulated that all children who are born in the year of His Majesty, the Pig are luckiest of all born under the sky. These children receive from the essence of the pig easygoing character, wealth, and life of abundance.

I’ve kept this coppa for long in my Curing Chamber. Not too long, but her journey could have been cut long time ago. The process has begun on November 17th, 2016; the coppa was placed in the Curing Chamber on December 2nd and remained there until June 16th. As I cut the meat and smelled it, I understood that I’m lucky to cut short its curing in a right moment. As I tasted it, I also felt the triumph of the pig’s neck, served by the curing process to fulfill it’s potential.

Recipe:

Weight at the beginning: 1311gr; at the point when the coppa was placed in the curing chamber: 1320gr; weight at the end: 729gr.

November 17th: Coppa received the following: 2.55% sea salt, 0.25% cure#2; 0.2% Poivre di Sichuan; same amount of BP; 0.5% paprika; 0.1% onion powder, some Weller bourbon; vacuum; fridge. On December 3rd: washed, dried; dusted with the same combination of spices, encased into collagen casings; sent to the curing chamber.

Taste: Out of all spices, BP is the most vivid. The rest serves as a complex background that incorporated all listed above spices into one tone. Above this all shines porkiness. After tasting and taking pictures, I’ve sliced the rest of the coppa. I’m afraid the last remnants of this pig’s triumph shall not survive this day…