Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
I've been busy with the pigs
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Jogeephus" data-source="post: 905581" data-attributes="member: 4362"><p>Yes, having a goiter and twelve toes is not something easily envied. On the coppa there are different ways to do it. One way is pretty easy and its sortof considered cheating to the purists and the other way is more difficult. I have a lot of coppa done the easy way in the freezer but when I was butchering the pigs I was intrigued by marbling in the coppa meat in the shoulder and just had to make use of it. On the right is one of the pieces I removed from the shoulder for this. Its a beautiful cut. I hope it turns out right but if not it won't be the first time I've failed. I'll know in about a month.</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Food/Coppa/IMG_5974.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 905581, member: 4362"] Yes, having a goiter and twelve toes is not something easily envied. On the coppa there are different ways to do it. One way is pretty easy and its sortof considered cheating to the purists and the other way is more difficult. I have a lot of coppa done the easy way in the freezer but when I was butchering the pigs I was intrigued by marbling in the coppa meat in the shoulder and just had to make use of it. On the right is one of the pieces I removed from the shoulder for this. Its a beautiful cut. I hope it turns out right but if not it won't be the first time I've failed. I'll know in about a month. [img]http://i102.photobucket.com/albums/m114/jogeephus/Food/Coppa/IMG_5974.jpg[/img] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
I've been busy with the pigs
Top