Mangalitsa Coppa

I was able to make 2 different styles of coppa with the two shoulders. I cured them both originally in the same cure. The methods were both the same, however, when it became time to hang them after the first month, I rolled one muscle in a more traditional, spicy rub and the other I did in a more sweeter. Both pieces have a tremendous amount of fat, so both flavors compliment each other well. I have been putting them both on the charcuterie plate and have been calling them "sweet and spicy coppa" and trying to get some guest feedback on which is their favorite, and to be honest the results have come back almost 50/50. Here are some pictures of the coppa's, just pulled down from the hooks!

Smoked Mangalitsa Lardo

With much of the mangalitsa back fat, I was able to smoke it with a mixture of hickory smoke powder and kept the salt crust that it was originally cured in. I figured with the salt crust still around it, the smoke would still penetrate and it would be too harsh on the delicate fat. I really liked the way it took on a bit of smokey color. I cold smoked it for about 3 hours, the rinsed off the salt crust, sliced, then melted on a piece of toasted baguette.

Many new things going on...

With all of the new items on the charcuterie plate, It has been selling really well. Everything on the plate is from the Mangalitsa pig we received a couple of months ago. I made some pork rinds and they came out great! I've been trying to make them for months now, doing a lot of research, but no methods have worked out so far. Finally found a way that they come out light and crispy. I've had some great customer feedback. After getting the mangalitsa, I found myself with with almost 8 pounds of back fat. I cured all of it and was coming up with different ways to flavor it. With one piece I decided to smoke it with hickory wood chips. Along with those two items, I have 2 different types of coppa. I have one thats cured in a cuban spice. This one is sweeter and tastes great. The other coppa is cured more traditionally, in a spicier crust. The finochionna is also ready. This is the first salami that I have made with the mangalitsa.