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!