My first charcuterie

[rgreenberg2000]

I got some Umai drybags as a Christmas present, and finally got around to using them.  I made a Capicollo (or Coppa) from some supermarket pork.  It just hit 35% moisture loss today, so I broke open the bag and did a taste test.  It turned out really good.  The spices are pretty even, though there's a touch too much clove.  I'm certain that this suffers from the bland supermarket piggy I used (which is why batch #2 that is drying now is making use of a Berkshire coppa muscle that I got from the local butcher....beautiful piece of meat!)  I've got this one sealed back up in vacuum bags to let the moisture even out a bit, but I'm really happy with this attempt!



Have a great weekend!

Rich

[stringcheese]

Thanks for sharing, I didn't know about the Umai bags, now I have another hobby to add!