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

allsid · December 2012

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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nolaegghead · December 2012

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.

Mighty_Quinn · December 2012

yep...it smokes, braises or roasts well, but i would cure it. Coppa makes a mighty fine addition to a charcuterie plate.

Mighty_Quinn · December 2012

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.

allsid · December 2012

Mighty_Quinn said:

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.

nolaegghead · December 2012

Consider getting some of these and doing the coppacola:

http://www.drybagsteak.com/

henapple · December 2012

At the coppa, coppa cabana.... Sorry, had to.

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

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