How to remove a Coppa muscle from a pork shoulder butt roast to make Capicola

This one is super straightforward. When making Capicola, you must remove the Coppa muscle from a Boston butt/pork shoulder. More often than not your local butcher would rather not remove this specific muscle from a whole pork shoulder when he can just sell you the pork shoulder itself. Once you remove this muscle, it can then be cured to become capicola. Below is a link to my video on turning that Coppa muscle into capicola.
•  How to make homemade...

[@colddeadhands5167]

Very nice.....hate watching butchers cut from a primal. Most people can't get or afford a feint quarter......got my sub. Looking forward to more from you

[@louisevad6091]

Thanks for showing this from a store bought butt . I’ve watched butchers remove the coppa but it’s always from a longer piece that has the lion at about the third rib. So this gives me a boost of confidence to give it a try. I’ve seen a few butchers shave the fat leaving a thin layer on the coppa and saving the rest for the other half to up the fat content in the sausage. Im excited to try is just picked up,a two pack.

[@nelsonbrooks]

Unbelievable, so comprehensive a demonstration & so simple. Many thanks Dude, I’ve never seen this before.

[@zimmerleeats800]

Thanks for watching!

[@carfvallrightsreservedwith6649]

I think a boning knife might be in order!😅

[@Mrv1960]

I trim the fat before I separate the Coppa. It’s easier that way. Then once separated clean it up some more.

[@myown2101]

Thanks for the simple and informative video. 👍

[@zimmerleeats800]

Thanks for watching!

[@dogetothemoon223]

Thanks, man!

[@whocares0692]

Thanks for this informative video. I appreciate it. Mom & dad used to make all types of sausage, poppa, prosciutto and other cured Italian meats, and I never watched because I thought I'd have time. But unfortunately they're not here and I want to try to make some of what they made. Again, thanks for this video.

[@zimmerleeats800]

Thanks for watching!

[@oregonpatriot1570]

It's hard to find a Boston Butt with an intact Coppa these days. Stores and even most butcher shops get meat in pre-packaged 'units', and usually the guys at the processing plant have hacked the hell out of the Coppa when they removed the roast. I'll look though every single package to get the best one when I'm shopping, _and I found a good one yesterday!_ I've still got about a pound of the 'fennel' and the 'spicy orange' Coppa I made 14 months ago, but I figured I better get started on another. Thanks for the vid guy!

[@zimmerleeats800]

I guess it depends on where you live. I’m able to find a decent coppa relatively easily

[@markopalikko6986]

Nice video, thank you!

[@zimmerleeats800]

Thanks for watching!

[@robedwards3393]

Great video but your knife is dull

[@couchyrick6300]

I am screaming fuck because i forgot to do that my meats already been curing

[@apatterson8128]

Hi. Would the procedure be the same if it is a boneless pork butt?

[@zimmerleeats800]

Yes it would!

[@apatterson8128]

@@zimmerleeats800 Great. Thanks.