The fresh coppa, often labeled the pork collar, is a cut we have used in the past. It is mostly seen in restaurants This is the first time we carved it out of a fresh pork shoulder to play with at home. We cooked the coppa from our pork shoulder for 24 hours at 57°C. The meat remained juicy and the connective tissue broke down and converted into gelatin.
The next day we sliced it, seared it, and thoroughly enjoyed every bite.
Years Past
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Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
