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Dry-cured mangaitsa neck with the fat cap: the definition of sublime. Under the wise advisement of the most honorable charcuterie colleagues, it has been decided to utilize “Coppardo” instead of “Coppa” for this creation.
It takes a Master to create something extraordinary with a… crappy piece of meat. Any idiot — I’m referring to myself here — can dry cure a pig neck; especially one from manga. No wonder it melts on your hand…
Here are two Coppardos. The difference in recipe is minimal; first was aged 4 months, second – 7.
Recipe: On one magnalitsa neck: 2.75% sea salt, 0.25% cure#2, 0.5% Black Pepper, 0.25% Poivre de Sichuan; vacuum; fridge for three weeks. Then washed, dried, covered by a mix of BP and PdS, encased — more of less — with two beef bungs; to chamber for dry-curing. Second: The only difference is the absence of Poivre de Sichuan, which left BP, sea salt, and cure# 2 as the only “guiding points” to the beauty of Nature\God that we call mangalitsa. Weight loss on the first 21%; second – 24%.
