Description
If the Big Easy and Emilia-Romagna got together, this Smoked Coppa from Brooklyn Cured would be the delectable result. A mix of piquant spices like black pepper, cayenne, and paprika help to cure this robust cut, before it is smoked and allowed to age. The result is a spicy, robust slice of meat that maintains a silky, melt-in-your-mouth texture. Embrace its Italian roots with a glass of Gavi di Gavi, or the Cajun ones with a brown ale.
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