Quote:
Originally Posted by overparr
Please excuse my ignorance but what is coppa. Also noticed that for the marinate mixture there is no fluids except what may come from the meat is this a correct assumtion
This recipe has certanily got my attention cant wait to try it.
Thank-you for sharing
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A Coppa is a cut of Pork from the neck just in front of the Shoulder Butt.
Capicolli is made from this cut.
I use it extensively for dry cured meats-Coppa-Tasso-etc