Our huge sausage is ready. I took the sack off and it looked very scary. I’m extremely conscientious of molds and bacteria and drying a Coppa turns everything I know on its head. They told me to stick it in a cool place with a fly net over it. I did. They told me to wait two or three months for it to dry. I did that too. It’s time now to remove the sack and check out what happened. The meat clearly dried and shrank into those things you see at any Charcuterie. When I pulled it off its hook, I wasn’t expecting that color on the outside. When I cracked it open, I wasn’t expecting that color on the inside. That color looked familiar. That color made me salivate a little.
Here in the Southwest, we slice it a bit thick and spread a little salted butter on it. I gave ‘er a go. Like buttah. Despite the buttah I added, it was smooth and lovely and like dried sausage only better because I dried it myself. I knew where the pig came from. It came from down the road. It took time to dry. We waited. I love slow food.