Curing my own cappicola?
I'd like to cure my own. Have any of you done this before? I have a recipe for coppa (from Ruhlman's "Charcuterie") which uses large chunks of pork shoulder. Is this the same thing? Is cappicola a type of coppa? I have cured my own prosciutto before, but would like to avoid some of the hassle. Any advice would be appreciated. Thanks.
Just learning about this...but seems that the coppa is more or less the north american shoulder butt (we just butchered our first Tamworth pig). A Chef friend says splash the fresh butt in 1/2cup wine, rub in coarse grey salt, or kosher salt, or just salt. Put in closed container 2 days (might do more), roll in hot pepper, stuff in casing, hang at <10 deg. celius, 75% humidity for while. have to check that. we'll see how ours goes...