Coppa Recipe
Cured pork shoulder, melon, Scofflaw gin & juniper salt
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Ingredients
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Cured Pork Shoulder
Melon
Juniper Salt
Scofflaw Gin
Method
Cured Pork Shoulder
Prepare the Cure
In a bowl, mix kosher salt, brown sugar, black peppercorns, coriander seeds, crushed red pepper flakes, dried thyme, and minced garlic cloves until well combined.
Cure the Pork
Rub the mixture all over the pork shoulder, ensuring it's well coated. Wrap the pork shoulder tightly in plastic wrap and refrigerate for 5-7 days, turning it every day to redistribute the cure.
Rinse and Dry
After the curing period, rinse the pork shoulder under cold water to remove excess salt. Pat dry with paper towels.
Melon Preparation
Prepare the Melon
Cut the cantaloupe and honeydew melon in half, remove the seeds, and scoop out the flesh. Cut the flesh into bite-sized cubes and arrange on a serving platter.
Juniper Salt Preparation
Make Juniper Salt
In a spice grinder, combine sea salt and dried juniper berries. Grind until the juniper berries are finely crushed and the mixture is well combined. Store in an airtight container.