There really isn’t much to say or take pictures of so this will be a short post. The coppa is AMAZING. It’s wonderfully seasoned, with white pepper being the predominant spice. Juniper comes through, but might got a little higher next time. The texture is great; soft and tender, with melting fat. It’s a definite success. A solid A!
It took about 5 months with the chamber running at about 54 deg. and 75% RH. Weight loss was about 41%. I wanted it to be nice and firm before taking it down.
Let’s just enjoy some pictures.
This picture was taken outside on a hot day. In less than 5 minutes the fat started melting, I did the only possible thing; I ate the whole plate as fast as possible!