Coppa

Method

Trim the pork shoulder and cut into chunks with the back fat, keeping the fat in distinct pieces for texture. Grind the meat and fat together using a meat grinder or food processor, then combine with salt, curing salt, crushed peppercorns, coriander, juniper berries, minced garlic, and red wine, mixing thoroughly until the mixture becomes sticky and well-emulsified. Stuff the mixture tightly into a prepared pork casing, packing it firmly and tying both ends securely. Hang the coppa in a cool, humid cellar or curing chamber at 12-15°C with 80-85% humidity for 8-12 weeks, turning occasionally and wiping away any surface mould with vinegar-soaked cloth. Once the coppa has lost approximately 30% of its original weight and feels firm when pressed, it is ready to slice thinly and serve at room temperature as part of an antipasto board.