The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Pork butt or shoulder › Pork butt or shoulder
Here in Australia we call it the “neck fillet” and starts from the top of the neck all the way down to the 3rd or 4th rib.
Usually with a pork butt you only get half, the rest gets sold with the cutlets/chops etc
If you want a whole coppa your butcher will know where to cut through the backbone.
The Coppa needs to be trimmed properly so it is all solid meat and no loose bits or deep cuts in the Coppa if you are going to cure and dry it. Less chance of them becoming putrid!!!!!!
If you have any off cuts left use them for sausages, salami etc . The larger pieces cure and smoke them for a great bacon with or without skin. Want to know more, email me. email@example.com