So these guys came out the curing chamber a few weeks ago. I’m so proud of my guys. They are delicious and should be enjoyed by all. It’s funny, the coppa is nearly gone already and the others are quickly following suit. I’ve had a few orders that nearly cleared out my whole pantry, so I’ve gotta get back to curing some meats!
I’m planning on making some more coppa because it was just so fantastic and I’ll be documenting the process on the blog over the next couple of weeks. I’m also gonna make some more traditional sausages chorizo, soppressata, and a few french style sausages. I’m gonna document that also so stay tuned.