2/ if, instead of cutting the spine and the spinal erectors CROSS WISE, you instead peel out the spinal erector LENGTH WISE, you have a very long muscle. If you just peel out the top 8-12", near the head, and cut it off, you have a cylinder of meat.
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3/ An English butcher calls this cylindrical roast "pork collar". An Italian butcher calls it "coppa fresca". Note the "fresca" - "fresh". ...but you can also cure it.
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4/ Rub it with typical spices and cure components - black pepper, salt, sugar, nitrates, etc. Let it sit for a week or two. Rinse it off. Pack it into a rinsed and clean beef bung and hang it on the basement / curing room.
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5/ Let it cure for a month or two. You have now made a sausage - sort of like a pepperoni, but the meat was not ground; it was whole. This is "capocollo" or "coppa". Here are some pix off the webpic.twitter.com/BwoWukcNUx
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6/ This is why I bought a salt cured beef bung.
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