We are finally slicing our Everything Coppa. Our pressure toasted everything blend nicely permeated the meat. The long equalizing cure followed by 6 weeks hanging in the curing chamber produced a delicious, if slightly unusual, salumi. The meat is supple and well seasoned. There is a sweetness and a tender chew to the sliced meat as it melts on the palate. We enjoy laying paper thin slices on top of cream cheese slathered over a toasted everything bagel. So good.
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