Homemade coppa salami

We Albanians have a long tradition of curing meats and one of our most famous meats is called pastërma and is made mainly with lamb. A lot of families have made cured salami in the past, as a matter of fact, they still do. I have never thought I would make a homemade cured coppa salami, but when I saw the Instagram stories of one of my fellow food bloggers, Yourelookingatalegend I decided to give it a try. After following each of the instructions he gave me and waiting 4 months to be ready, here I come to you with this beautiful homemade coppa

[lt_recipe name=”Homemade coppa salami” servings=”750gr salami” prep_time=”15M” total_time=”H2880″ difficulty=”Easy” summary=”Waiting time: 4 months” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2019/01/sallam-coppa.jpg” ingredients=”• 1 kg pork neck boneless;• 2-3 tbsp. salt;• 2-3 tbsp. mixed peppercorns;” ]Prepare the pork neck and place it over a large piece of cling film. Rub it all over with salt; Crush the peppercorns in a pestle and mortar as fine as you can and rub all over the meat; Warp it tightly with the cling film and poke it as much as you can with a toothpick; Wrap the meat with twine as shown in the pictures and hang it somewhere dry, dark and cold; Make sure to place a bowl under the meat for the first week as it will dip the excess juices; Wait about 4-5 months for the coppa to be ready; Unwrap it and cut in slices. Enjoy it with a nice glass of wine [/lt_recipe]