RecipeMuncher

When you talk to most people about cured meat, it is only a matter of time before “coppa” is talked about. Next to prosciutto, I think this certain cut is everyone’s favorite, and it is easy to see why. On a properly raised hog, you get what I consider a perfect fat-to-meat ratio for cured meat. What is more, the fat runs throughout the slice, rather than around the edge, with a few pieces of marbling. No, this fat is in the middle of the meat, providing great textural balance (...)