How long is coppa di parma good for and what should i expect when cutting it open?!
Answers: any different colors bad, expected, or normal? how many months is it good for being cured? how firm should it feel?
You can keep a coppa uncut for many months in a cool dry place (top of the fridge is fine). Wrap it in a sheet of kitchen tissue to absorb any moisture,
It should be firm to hard to the touch and is made of cured pork shoulder. When cut the inside should show dark red lean meat and creamy fat.
It's very good on its own, as part of a mixed meat platter, say with salami and parma ham and goes well with pickled vegetables (artichokes, cucumbers etc.)
I hope you enjoy it.