Reel Repair by Alan Tani

Fishing => Recipes => Topic started by: mikeysm on January 10, 2019, 03:41:47 PM



Title: Coppa
Post by: mikeysm on January 10, 2019, 03:41:47 PM
Here is a picture of my Italian  Coppa. Alan's wife wanted some. I am working on two more. Also some Lonzino  made from pork loin. Along with some Bresaola made from eye of round beef.


Title: Re: Coppa
Post by: philaroman on January 10, 2019, 04:05:00 PM
I'm salivating, but only a little bit...

where's the proper drool-worthy photo of cross-section & paper-thin slices?


Title: Re: Coppa
Post by: mikeysm on January 10, 2019, 05:04:10 PM
Rome wasn't  built in a day. Give it a month or two to finish. This isn't  a hobby for the impatient person.

Mike


Title: Re: Coppa
Post by: Tiddlerbasher on January 10, 2019, 05:06:12 PM
Hmmmmm :)


Title: Re: Coppa
Post by: Dominick on January 11, 2019, 01:52:44 PM
Hey Mike I was looking forward some sopressata on the AT 10th anniversary fishing trip.  Did any make it to Alan's boat?  Dominick


Title: Re: Coppa
Post by: Alto Mare on January 11, 2019, 02:08:09 PM
That looks good Mike, Iíve always liked capicollo a little better than prosciutto.
I used to make some with pork butts, but havenít in a while.
Enjoy those!


Sal


Title: Re: Coppa
Post by: Keta on January 11, 2019, 02:15:56 PM
That looks good Mike, Iíve always liked capicollo a little better than prosciutto.
I used to make some with pork butts, but havenít in a while.
Enjoy those!


Sal

Yours were tasty Sal.


Title: Re: Coppa
Post by: mikeysm on January 11, 2019, 04:48:35 PM
I brought dry cured pepperoni to Alan's house which I have two left vacuum sealed. I am also doing a pork loin called Lonzino. And a whole eye of round and another cut of beef from a serloin tip to make Bresola. All vacuum  sealed in the cure. Bresaola goes for $49.00 a pound now and no one carrys it because of the price..

Mike


Title: Re: Coppa
Post by: Alto Mare on January 11, 2019, 05:38:43 PM
That looks good Mike, Iíve always liked capicollo a little better than prosciutto.
I used to make some with pork butts, but havenít in a while.
Enjoy those!


Sal

Yours were tasty Sal.
That was cured sausage Lee. That usually takes 3 weeks to cure, the capicollo takes 3-4 months.


Title: Re: Coppa
Post by: mikeysm on February 09, 2019, 06:52:47 PM
Sweet Coppa looks great and taste great.

Mike


Title: Re: Coppa
Post by: Alto Mare on February 09, 2019, 07:17:23 PM
Canít confirm on taste, but I agree! That does look great Mike.


Sal


Title: Re: Coppa
Post by: philaroman on February 09, 2019, 11:42:05 PM
now THAT's a proper money shot


Title: Re: Coppa
Post by: ChileRelleno on February 18, 2019, 08:56:42 PM
I'd just like to say, "Damn those all look fantastic!"

The fine art of Charcuterie is a truly beautiful thing.  ;)

Something I'd like to get into when I retire and have more time.