Coppa - Italian Salumi - Charcuterie - Cured, dried & sliced PERFECTION!

Congratulations on the work, it was very good. Here in my country, as it is very hot, we need to remove the ring from our finger as it can transmit harmful bacteria to the food.

Thank you for the great capo collo recipe very nice explanation ❤

what a great vid. I've subscribed and lookin forward to see your other content. ! just want ask couple important questions: what was that yellow piece o paper stuck in the original curing bag?? thanks for sharing the secret of putting meat in a vacuum bag to reverse case hardening. this is genius advice bro! the vacuum bag rehydrating the meat! i see why the coppa took many more months than you'd initially anticipated. what were u looking for..... for the reversal of the case hardening? and can you share how long exactly it took to reverse said case hardening? did you lose more weight than anticipated "many months later"?

Thanks for the great video. I especially like the very clear explanations that you provided. One thing that wasn't as clear to me is that in the video you applied all of the seasonings with the salt and cure but in the instructions in the description you indicate seasonings should be added after curing and just prior to aging. Could you please clarify? Thanks.

Groovy music and like your show

Salve, lei ha realizzato della carne salata, non della coppa.
Questo salume va asciugato all'aria e non in frigo.
I salumi italiani godono di centinaia di anni di esperienza maturati da continui miglioramenti che si succedono nel tempo. Ogni regione italiana ha i suoi segreti di miscele di spezie e di asciugatura all'aria. Il sale va dosato a circa 25 grammi per chilo di carne e le spezie sono molto più variegate.
Quello che lei ha realizzato, mi creda, con la coppa non ha assolutamente nulla a che vedere.

WOW! This video is fantastic! Thank you so much for sharing this information!

Oi mate great video

Hi. Once taken out of all of the bags and its ready to eat, how can i keep it from going off if I dont want to eat it all in 5 to 7 days, as lots of places have said?

Hi. Once taken out of all if the bags and its ready to eat, how can i keep it from going off if i dont want to eat it all in 5 to 7 days, as lots of places have said?

Thank you for a very well presented Coppa method without any hoopla. I like the equalisation step at the end (although waiting that extra time is a test of willpower).

Great presentation.I’ve watched many different videos on this subject. I’m drying one now with other cuts of beef and pork.different spices on each one. I have 2 weeks left and my mouth is watering already

After reaching the target weight, how do you determine how long to equalize it for ?

Lovely repensentation but how did your ancestors did it without the frige? I am more interested in recipes without the modern stuff.

bravo

Very well explained....Im gonna give a try.😢When Ive tried i did not used the curing bag and the meat turned out too much tough...like a pice o wood.... tnx again for sharing! ❤❤

Do we really need to wrap food in some unknown, unproven, untested, plastic like, very expensive thing? Italians make coppa for thousands of years without plastic.

I got problem with idea of paying for bag double than meat. $10 for bag equal 2 kg or 4 lb of meat.

How Can IT dries, when IT IS vaccum sealed???

Can this be done safely with curing salts

can i smoke the coppa and still use cure #2 ?? Job well done.

That looks absolutely beautiful. Will defo be trying that wen I get some money coming back in ( off sick as I fell out of toe truck and broke me foot lol ) hopefully back to work next week 🤞🏼 then try this 😋