Thanks! Good quality pork was key.
Thanks! Good quality pork was key.
I cured this hunk of meat about 2 months ago, and it was dry-aging wrapped in a membrane bag in the meat frig until today. This was a Berkshire pork collar (aka: money muscle) a buddy brought me. Berkshire pork - also called Kurobuta - has a much darker color and creamier fat than modern industrial grade hogs, and this was a pretty good use for it. Second time I've cured a coppa, and definitely the best tasting one yet!
I have another collar in the freezer. May need to do this again.
I cured this hunk of meat about 2 months ago, and it was dry-aging wrapped in a membrane bag in the meat frig until today. This was a Berkshire pork collar (aka: money muscle) a buddy brought me. Berkshire pork - also called Kurobuta - has a much darker color and creamier fat than modern industrial grade hogs, and this was a pretty good use for it. Second time I've cured a coppa, and definitely the best tasting one yet!
I have another collar in the freezer. May need to do this again.
(post is archived)