Cured pork coppa, also known as capocollo or capicola, is a traditional Italian cold cut made from pork shoulder or neck. It is a highly prized and flavourful meat product that undergoes a curing and aging process.
The preparation of cured pork coppa involves several steps. First, the meat is typically seasoned with a combination of salt, pepper, garlic, and various spices, such as fennel seeds or chili flakes. The seasonings are rubbed onto the meat, ensuring that it is evenly coated.
Next, the seasoned meat is tightly rolled and tied with twine to maintain its shape during the curing process. The coppa is then hung or placed on a rack in a cool, dry environment, such as a curing chamber or cellar. The curing time can vary, but it usually takes several weeks to a few months for the coppa to develop its distinct flavour and texture.