Make Italian Coppa at home- A delicacy

In this video, I’ll show you how to make coppa. You can find the ingredients in the video description or blog article.
🥩 My dry-cured & cooked ham book: wurstcircle.com/ham-book/
🍽️ Ingredients:
Ingredients for 1 kg
1 kg pork neck
Spices for 1 kg of meat:
31.5 g salt
2.5 g Cure #1
3 g black pepper
3 g sugar mixture (50% dextrose / 50% sugar - alternative sugar only)
1. 5 g thyme
1.5 g bay leaves
1 g allspice
1 g mace
1 g fennel seeds
📓 Full recipe: wurstcircle.com/recipes/coppa/
📌 Subscribe to my channel: bit.ly/WurstCircleYT
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📩 Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:
Good Morning by Amine Maxwell
/ aminemaxwell
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[@WurstCircle]

Ever made coppa? All ingredients in the description or here: wurstcircle.com/recipes/coppa/

[@edschaar2868]

This is a great recipe with a great flavor profile. Nice alternative to the mainly spicy Coppa recipes out there.

[@julieb5251]

Incredible

[@jimmywang9011]

Great 👍🏻 Love your videos

[@MotorJeffries]

Nice job. Where do you hang it to dry? My basement has laundry and musty odors negatively affected the results of coppa and salami that I have made.

[@BertMuij]

Nice video, but I have some questions: Why the sugar? Is it an American receipe? Coppa does not need it, it will spoil the taste. Cure#1 is not allowed in Europe, so in Europe replace it with 25g NPZ and the rest seasalt.

[@SuperEndersgame]

thanks for the video. i am from hong kong and i can get everything but the beef casing. i cannot order this from america. is there an alternative? thanks.

[@manomoa]

I make it every year in winter and hang it out to dry. Seems to me you have a few unnecessary steps in this process but each to their own I guess. I only use salt and black pepper. The airtight sealed bag and refrigeration is not necessary.

[@sirinesakura5941]

Si je mange pas du porc avec quoi je pourrai le remplacer ?