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”

  1. This is actually our first time here, really nice looking blog. I came across so many exciting things in your blog particularly it’s conversation. From all the particular remarks on your own articles, it appears like this is really a very popular website. Maintain the great perform.

Leave a Reply

Personal Favorites

These are some of my favorites recipes to prepare