AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM - Capocolla

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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 › Capocolla - Coppa

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Capocolla - Coppa (Read 112 times)

Sep 26^th, 2026 at 1:40pm

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
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The piece or pork was 2.3 kg so I cut it in half. Wasn’t sure at doing the whole piece. It looks an excellent cut.

To each I added per percentage of weight:
Salt - 2.75%
Cure #2 - .25%
Sugar - 1%
Course ground black pepper - 1%

To the first I added:
.5 gram nutmeg
.5 gram ground clove

To the second:
2 grams juniper
3 grams garlic powder
2 gram thyme
2 grams rosemary

Now vacuum packed and in the fridge for a couple of weeks