Copacolla
I have my first two coppas still hanging down in the basement along with a Lonza (dry cured pork loin). They are almost "there."
My first batch of dry cured sausages were a success. My family always made both fresh and dry sausages when I was growing up, but this was my first time trying drying.
Pancetta is next on the list to try once I get my hands on a slab of fresh pork belly.
How and where are you drying them?
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