The Copa is our favourite home made charcuterie. Our neighbours Guy and Chantal showed us how to make it last year. In the photo above I've spiked and pushed whole grains of coloured pepper into the meat and wrapped the meat in string and rubbed finely ground pepper over the whole thing. (Pepper kindly supplied by our friends Yan who run a spice company from Bourrou.We'll leave the rolled Copa outside for four weeks to dry in the air.
This one was made last year, it was wonderful.
This year's will be less fatty and to make it last longer than the last one, the cunning plan this time is to hide it when we have guests.
More photographs and information on preparing pig meat for storage can be found in one of my Flickr sets on preparing pig meat. Roll your mouse over the small photos to get a commentary and if you want a slideshow, click on "slideshow" (top, left). You can reduce the timing between each photo to a second if your tea's getting cold.