Coppa

Coppa is cured nape of neck.

Salted at 50g per kg with curing salt same as the ham

10g sugar per kg

Cured for 40 days in plastic bag in fridge with the salt
I put this one in a beef bung because some recipes ask for that and I happened to have one that needed using. Convenient way to hang it - from the string.

Hang for 4 weeks (or until loses 30% of weight)