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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › Cured Meats › Roberts Coppa/Capocolla

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Roberts Coppa/Capocolla (Read 193 times)

Sep 6^th, 2026 at 9:46am

Bear Offline
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On the 13/8 I started my firs Coppa from the neck muscle of the pig. Spiced it up ,into a vacuum bag and in the fridge for around two weeks.

Then out and cleaned the excess liquid, collegen wrap, netting and a spray the good mold.

Now waiting about 5 weeks for the 35% weight loss.

Photos
Meat in vacuum bag, material ready for wrapping, Meat on wrapping in the fridge one week with good mold covering.

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Reply #1 - Sep 6^th, 2026 at 9:53am

Derek Offline
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That looks pretty good.

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Reply #2 - Sep 6^th, 2026 at 10:20am

Bear Offline
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Quite happy with it Derek. Cheers

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Reply #3 - Sep 14^th, 2026 at 8:25am

Derek Offline
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How is it going Robert? My local Coles has full necks at present so may put one down myself.

Did you follow a particular recipe?

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Reply #4 - Sep 14^th, 2026 at 8:35am

Bear Offline
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Weight day today and will find the recipe mate but it is looking good.

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Reply #5 - Sep 14^th, 2026 at 10:17am

Bear Offline
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Ok been in 16/17 days and lost 287.7g, need to lose 534g. Looking good with a nice mold cover.
Recipe from 2 men and a cooler but modified my me. Cheers

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