Not sure if this is the coppa muscle properly isolated, but it is the best cut I can get here in Tokyo – seems to be only part of the coppa and a good chunk of spalla-meat in there. Anyway, it is fatty, good quality pork and I am dry-curing it according to the orthodox method. This is after one week in the drying chamber – it has lost about 15% of its mass. The specks of white mould you can see is good mould, although at this early stage in the drying I dab the mouldy bits with red wine vinegar to stop it growing too outrageous. I have another similar piece of pork in the freezer and I think when I dry it I will pack it in a natural casing, as that method seemed to work so well for my bresaola.