Dry-Aged Berkshire Coppa Steaks
Recognized for its gentle flavor and tender consistency, the Pork Coppa traces its origins back to Italy. The Italians, known for their mastery of meat curing techniques, have a long tradition of dry curing Coppa, often serving it as a chilled deli meat. Alternatively, thanks to its marbling and flavorful profile, Coppa is an excellent choice for grilling and ranks among the finest available cuts. Achieve a delectable result by pan-searing both sides and edges until they achieve a delightful brown hue, followed by a brief oven stint to ensure thorough cooking. This approach yields exceptional sandwich ingredients. For a simple, low-fat weeknight dinner or a delectable appetizer before the main course, season with coarse salt and grill.
Dry-Aged Berkshire Coppa Steaks
SERVINGS: 1
DISH: Side
Ingredients:
- 1 whole Berkshire pork shoulder
- As needed Kosher salt
- As needed freshly ground black pepper
- as needed Olive oil
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 whole shallots (quartered with skins on)
- 1 head whole garlic cloves (crushed with skins on)
Procedure:
Selecting the Whole Pork Shoulder:
- Begin with a whole Berkshire pork shoulder. This primal cut includes the coppa muscle, which is perfect for dry aging into steaks.
Preparation for Dry Aging:
- Pat the whole pork shoulder dry using paper towels to remove any excess moisture. This is a crucial step for effective dry aging.
Setting Up the Dry-Aging Environment:
- Set your Dry ager to of 34°F to 38°F (1°C to 3°C). This controlled environment prevents the growth of harmful bacteria during the aging process. Humidity should be set between 60%-80%
- Place the pork shoulder on a wire rack in the chosen dry-aging environment. The wire rack ensures proper air circulation around the meat.
Aging Duration:
- Allow the whole pork shoulder to dry age for a period of 30 to 45 days. During this time, enzymes within the meat will naturally break down muscle fibers, resulting in enhanced flavor and tenderness.
Monitoring and Flipping:
- Regularly monitor the pork shoulder throughout the aging period. Flip the shoulder every week to ensure even drying and to prevent the development of mold.
Evaluation and Trimming:
- After the designated aging period, inspect the pork shoulder. The outer layer may develop a protective crust that should be carefully removed.
- Trim off any dried or hard outer layers to reveal the beautifully aged meat underneath.
Coppa Steak Cutting:
- a. Identify the coppa muscle within the pork shoulder. This muscle is perfect for creating coppa steaks.
- Using a sharp knife, carefully cut the coppa muscle into individual steaks. The number of steaks will depend on the size of the muscle and your desired portion sizes.
Searing and Cooking:
- Heat a heavy cast-iron skillet over medium-high heat. Add a drizzle of olive oil.
- Sear the coppa steaks on each side until a rich brown crust forms, about 2-3 minutes per side.
- Add fresh thyme, rosemary, quartered shallots, and crushed garlic cloves (with skins on) to the skillet.
- Baste the steaks with the fragrant oil and herbs while cooking.
- Cook the coppa steaks to medium-rare, reaching an internal temperature of about 130°F (54°C).
Resting and Serving:
- Remove the coppa steaks from the skillet and let them rest for a few minutes. This resting period ensures juicy and flavorful results.
- Serve the dry-aged Berkshire coppa steaks and season with a little finishing salt.