My homemade coppa is ready, after 31 days drying. It is not an authentic coppa as the pork is butchered in a slightly eccentric way; however, it tastes quite delicious – in fact it is the best-tasting dry-cured pork I have made yet. This would go down very well with a fruity Italian red wine, or Spanish Jerez or iced claret-cup, on little pieces of toasted bread or even by itself. The lip-smacking umami taste, saltiness and general porky goodness is hard to describe to someone not acquainted with charcuterie.
It may sound like heresy, but I think this pork would come out very well laid out in strips on top of a freshly baked pizza. When warmed up to the point where the fat is almost melting (not hard here in summer-time Tokyo where it is 32ºC indoors) I am sure it would be quite delicious. Anyway, enough of my ravings bordering on enthusiasm, I should say that this pork was cured according to the basic recipe as described by Ruhlman & Polcyn, although it took longer to dry out – I look forward to dry-curing more pork according to their recipes in the future.