Wednesday, April 13, 2011

Coppa – Tasting

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Well, that took a while. The whole coppa that I found at my local market just came out of the curing chamber.

 

 

 

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.

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Nice marbling.

 

 

 

 

 

 

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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!

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22 comments:

  1. Portland Charcuterie ProjectApril 14, 2011 at 2:00 AM

    nice.. looking forward to my next three coppas which should be ready within a month or three

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  2. JasonmolinariApril 14, 2011 at 6:56 AM

    thanks. This took longer than i thought it would, and that might be part of why it's so tasty.

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  3. MarcApril 14, 2011 at 1:01 PM

    "I did the only possible thing; I ate the whole plate as fast as possible!" ... Perfect!

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  4. JasonmolinariApril 14, 2011 at 1:16 PM

    I took one for the team Marc.....

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  5. AnonymousApril 14, 2011 at 1:20 PM

    Hi Jason,

    Wonderful post as usual - I love how "round" you got your coppa almst looks too perfect haha- on another note here I know its not related to this exact post - but Ive noticed you have been doing more and more curing using natural skins - where as in the past you were using more synthetic - is this just your new preference ?

    Great blog keep up the great work!

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  6. JasonmolinariApril 14, 2011 at 1:27 PM

    Thanks. The coppa was so round because i really JAMMED it into the casing. It barely fit!

    This one was artificial. I have started preferring naturals as they seem to be a little easier to work with as they are stretchy. They're definitely not as convenient as collagen, but they seem to develop fewer air pockets.

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  7. AnonymousApril 14, 2011 at 1:31 PM

    Thats great to hear - ive followed your blog for a while and was always amazed at how your artificial casings looked totally great - i was never able to get that clean of a product with artificial and made the switch to natural for that reason (the air pockets) ... nice to hear and enjoy your coppa!

    I cant wait to see your salame gentile - that guy looks like a monster -

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  8. JasonmolinariApril 14, 2011 at 1:32 PM

    It IS a monster! I'm thinking about 2 more weeks and it'll be ready

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  9. Kevin KossowanApril 15, 2011 at 11:19 AM

    Looks super tasty. Envious.

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  10. dpApril 15, 2011 at 1:12 PM

    Oh.good.god. I'm really at a loss for word and can say nothing more than that looks awesome!

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  11. JasonmolinariApril 15, 2011 at 1:14 PM

    thanks DP. It tastes even better than it looks.

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  12. E. NassarApril 19, 2011 at 6:06 PM

    Man this looks beyond fantastic. I cannot stop looking at the damn thing.

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  13. JasonmolinariApril 19, 2011 at 6:54 PM

    Thanks E. It's mesmerizing.

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  14. The Chef En amateurApril 21, 2011 at 11:16 AM

    First time here, what a fantastic blog! I would have never thought about curing my own meat but now I have a new challenge set in the back of my mind! Thanks for the inspiration.

    - Josh
    http://thechefenamateur.blogspot.com

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  15. JasonmolinariApril 21, 2011 at 11:45 PM

    thanks Josh, glad i could help

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  16. mattMay 3, 2011 at 8:03 PM

    this looks absolutely perfect. looks like great dryness throughout! Lovely work mate.

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  17. JasonmolinariMay 3, 2011 at 8:23 PM

    thanks matt. perfect moisture level. It's moist and soft but not too much so

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  18. UnknownMay 5, 2011 at 11:21 AM

    We love Charcuterie too! This Salami looks fantastic. If you’re looking for similarly hand-crafted stuff to display some of this goodness, we make it if you care to check it out. Our first “Charcuterie Platter” is here at http://www.etsy.com/shop/brownandgreen. We like Charcuterie thinking folks like yourself. Come check us out, we’re pleased to make any size you can dream up. Thanks for keeping this tradition alive!

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  19. AnonymousMay 23, 2011 at 10:15 AM

    Wht is the best way to store my extra coppas? Freeze, Leave in chamber? Fridge? Thanks

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  20. JasonmolinariMay 23, 2011 at 10:16 AM

    Best is to vacuum pack and refrigerate.
    Or wrap in plastic and refrigerate.

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  21. AnonymousAugust 20, 2011 at 10:44 AM

    Just took 2 out after 33% weight loss. I did not have casings so i wrapped in 10 layers of chhesecloth and webbing. There is some mold on the outside-the power went out and it spent a few hours inside chamber at 80 degrees about a week ago. should I throw it away? thx bigmolar

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  22. JasonmolinariAugust 20, 2011 at 10:08 PM

    80 degres for a few hours shouldn't be a problem.
    If the mold is white everything is fine. if it's black or green or other then you're in trouble.

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