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Any ideas for what I should do with about a 2# un cured coppa?

I have a great hunk of Coppa.  I just dont have the time or interest (at this time) to cure it.  The problem is that it has been withering in the freezer for too long and I want to cook it.

Does anyone have a good idea what I can do with this hunk of pork nectar?

Thanks in advance.  P-

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Comments

  • nolaeggheadnolaegghead Posts: 19,591
    It's a shoulder/neck cut - it would work well pulled - cook like pulled pork, or don't cook as much and you have a nice roast.
    ______________________________________________
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  • yep...it smokes, braises or roasts well, but i would cure it. Coppa makes a mighty fine addition to a charcuterie plate.
  • how'd you come across a piece of uncured coppa? it's pretty hard to find unless you cut it yourself from a whole shoulder.
  • allsidallsid Posts: 488
    how'd you come across a piece of uncured coppa? it's pretty hard to find unless you cut it yourself from a whole shoulder.
    I did cut it.  Took a pig butchering class a while back and it was one of the treats I got to take home.  I just have not made time to use it.  

    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
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  • nolaeggheadnolaegghead Posts: 19,591
    Consider getting some of these and doing the coppacola:

    http://www.drybagsteak.com/
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 15,574
    At the coppa, coppa cabana.... Sorry, had to.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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