Old Spot Coppa


Posted on December 1st, by Frank Mirando in Fall, Meat, Meat & Poultry, Pork, Preserving. 1 Comment

 

Although I am a sucker for all salted porky treats, this is always a favorite.  Simple-traditional- Hot Capocollo   First is is salted, then washed with red wine.  After that we dry it out for a few hours and coat it with hot calabrese pepper and some cracked black pepper.  This is after it hung and dried in the cantina for 6 months.





One Response to “Old Spot Coppa”

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