stone meadow girl's Profile
Curing my own cappicola?
Just learning about this...but seems that the coppa is more or less the north american shoulder butt (we just butchered our first Tamworth pig). A Chef friend says splash the fresh butt in 1/2cup wine, rub in coarse grey salt, or kosher salt, or just salt. Put in closed container 2 days (might do more), roll in hot pepper, stuff in casing, hang at
on Sep 27, 2009
Buca opening soon?
Just spoke to Chef Rob Gentile who is giving me advice on preparing Coppa at home. They are now open, and running full speed. Not sure if they do lunch...I'll find out.
on Sep 27, 2009
