Coppa Cure
Chef Zach Allen of B&B Ristorante, Carnevino, and Enoteca San Marco – Las Vegas, NV
Adapted by
March 2009
Yield: 30 Servings

30 ounces dextrose                  
40 ounces salt                          
5 ounces Instacure #2  
30 pounds pork cottage butt (specify center-trimmed butt, or cut it off a Boston butt by seaming out the large muscle; careful not to have any holes in the meat)         
White wine, for rinsing
1 cup black peppercorns
½ cup toasted fennel seeds
¼ cup cayenne
6 beef bungs

Thoroughly mix the dextrose, salt, and Instacure while wearing gloves. Rub the pork generously with some of the salt mixture (like you are triple-seasoning a 3-inch steak). Place the coppa on a perforated plastic insert inside of a Lexan container. Refrigerate below 40°F for 7 days. Remove from the fridge and, using gloves, rinse with white wine. Wash the container. Re-season the coppa with the salt mixture, this time only as if you are seasoning a thick steak. Refrigerate below 40°F for another 7 days. Rinse with wine and season the coppa with the salt mixture again.

Grind the black peppercorns, toasted fennel seeds, and cayenne; mix well. On day 21 of the curing process rinse coppa with white wine. Generously rub the coppa with the spice mixture. Soak the beef bung in tepid water for 45 minutes. Stuff the coppa inside the beef bung tightly tie, making sure there are no air holes that would allow bacteria to grow. Poke the tied coppa with a sausage pricker. Age in a drying room that is well-ventilated and between 45°F and 52°F with 80% humidity for a minimum of 125 days. Check for proper curing with an water activity meter.