quote Becky” post=6468:
I couldn’t figure out how to separate the copa, so left the cut of meat as purchased.
So my question is, does the fat add a lot to the flavor during the curing process?
Becky-
To learn about separating a Coppa muscle:
http://curedmeats.blogspo…arvest-one.html
Fat adds a lot of flavor but should be well distributed and not a lot on the exterior for a Coppa
This one I removed from a “Boston” Butt
