Русский
Directions
This neck came from the half of the hog, locally purchased from Hmong community. The process took two months and two weeks.
For one neck: 2.75% sea salt, 0.25% cure#2; 0. 25% brown sugar; 0.25% Sichuan peppercorns; 0.5% caraway seeds; 2% Rosemarino Spezzato, mixed with just enough of blackstrap molasses to create a thick paste. The neck under vacuum vent to refrigerator for two and half weeks. Then washed, dried in cold; sprinkled on the next day with rosemarino spezzato and cold-smocked on pecan for four-five days with some periods of rest.
Then – in Curing Chamber. Two weeks prior to completion, the coppa – which was not encased – went to refrigerator under the vacuumю
At the end, it lost 36%.
As a result, I got a complex taste, but “even” enough. The coppa begs for fine bourbon. Yet, since I’ve not added it at the beginning, I rectified such negligence while savoring on this Rosemary Coppa…
