This coppa was created as the result of my experimentation with a large quantity of “Chinese” Five Spice mix. Somewhat surprisingly, the end product pairs well with a Riesling or something crispy and cold.
It took four month and four days to prepare this product. As evident in the pictures, I’ve kept the fat cap on. The recipe and the process are typical. Besides 2.6% sea salt and 0.25% cure#2, I’ve added 3.61% Fives Spice powder and brandy as needed. After 2.5 weeks in refrigerator under vacuum, the coppa was washed, rested for a day, and sprinkled with some five spice mix again. Four days of cold-smoking over pecan with some hickory and the Coppa went to the Curing Chamber for two months. Then – vacuum and equilibration for the remaining time. The coppa was not cased.