Coppa Cotta is an Italian Deli ham used for cold cuts, antipasto, and as seasoning in other dishes. It is the cooked version of Coppacola as far as my reseach can tell. Rather than a lengthy air aging process it is smoked after the cure to final temp. The Qview below is the curing prep process only and once finished I will post the final results.

The 2.5 lbs pork sirloin all packed up.

http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Curing%20Meat/DSCF0322.jpg

Injecting the seasoned cure.

http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Curing%20Meat/DSCF0323.jpg

Dry cure applied to injected cut.

http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Curing%20Meat/DSCF0324.jpg

Bagged and ready for the fridge.

http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Curing%20Meat/DSCF0325.jpg

The recipe and process I am using is in the earlier post Coppa Cotta Experiment.
http://www.smoked-meat.com/forum/showthread.php?t=406

Who asked me for pics of reverse flow last night. Sorry I forgot but have the pics for you if you contact me. Thanks

This should be most excellent.. Looking forward to the finished product..

Yeah, what ken said. looking forward to following this one.

This should be most excellent.. Looking forward to the finished product..

Ditto!!! YUMMY!!!

I will also keep my eye on this. My wife is Italian and loves all the italian specialty meats. Capicola, soppreseta, procuitto..... all that good stuff. I gotta learn to start making them I guess

Yanno, something was tickling the back of my mind on this...NOW I 'member! Once in a while I'd see something called a "Porketta" for sale at the local store...VERY similar to this. Don't THINK it's cured tho, I think it's just seasoned. Comes Cryo'd ready to cook.

MMM hot coppacolla is just AWESOME. LOTS of red pepper with seeds... I love that stuff.

MMM hot coppacolla is just AWESOME. LOTS of red pepper with seeds... I love that stuff.


I am with you on that! Good stuff.

Ya got my attention!

Yanno, something was tickling the back of my mind on this...NOW I 'member! Once in a while I'd see something called a "Porketta" for sale at the local store...VERY similar to this. Don't THINK it's cured tho, I think it's just seasoned. Comes Cryo'd ready to cook.

MMM hot coppacolla is just AWESOME. LOTS of red pepper with seeds... I love that stuff.


Yep, I see them quite often too. I used to buy them and put em in the CP, but now since I have a smoker, I may have to try smokin one of them "porkettas".I'm sure its not the same thing as Rick is doing.Or is it, as far as piece of meat is, not cure.:decision:

Well, technically..since it's getting cooked, cure is not required. But flavor-wise is where the curing comes in.

I recall the seasoning tasting somewhat similar to the flavor profile SR has going on tho.

Been a couple years since I had one tho. I have a hunk of ceramic tile I used to use in my propane grill to roast them on. Quite good, really.

this is gonna be good... great job SR

I did a fry test on the coppa before smoking tomorrow. I am planning on dusting with sweet paprika before smoking and maybe some fennel. Any suggestions?