Charcuterie Selection

For the Coppa

Salt the coppa evenly and place into a sous vide bag and seal tight. Place a heavy tray over the coppa and refrigerate for 1 day per kilo. Turn the coppa every day to help distribute the salt.

Remove the coppa and rinse off the salt in cold water, pat dry and dust evenly the spice mix all over the meat.

Tie the coppa and hang in suitable drying chamber at 15-18oC and between 60-70% humidity with a good airflow until the meat loses 30% of its weight, usually 3-4 weeks.

For the Goose Ham

Distribute the seasonings evenly over the breasts and place them into sous vide bags and refrigerate for 7 days flipping the bags every 2.

Remove from the bags, wash, pat dry and hang in a suitable drying chamber at 15-18°C and between 60-70% humidity with a good airflow until the meat loses 30% of its weight, usually 3 weeks.

For the Fennel Salami

Marinade the meat in cure one for 48hrs in a sous vide bag.

Stage two of the marinade take the garlic and cook until soft in the olive oil, then blend with the remaining ingredients into a paste.

Mince the marinaded meat through a mincer and mix stage 2 cure with the mince.

Pipe the meat into the hog casing into 300g pieces approximately.

Hang in a suitable drying chamber at 15-18°C and between 60-70% humidity with a good airflow until the meat loses 30% of its weight, usually 3 weeks.

For the Fennel Ferment

Dry toast the spices and grind in pestle and mortar.

Trim the fennel and Use outer pieces and trim the tops for juice, slice the fennel quite chunky about 1.5cm thick lengthways.

Juice the fennel measure the juice and add 50% of weight apple juice.

Place the fennel into a sterilised jar, add the apple juice and fennel juice and spice mix, top up with water or whey to cover.

Weigh the contents of the jar and add 2% salt close the jar and shake well distributing the salt and spices, store in a warm part of the kitchen and leave for about 2 weeks shaking the jar a couple of times within the first 5 days of fermenting.