This site illustrates the process; http://thehungrydogblog.com/2014/03/coppa-recipe/
The key is to remove the "Money Muscle" so you have a solid chunk of meat to start with. Mine was 1563g to start. I harvested it at 1000g.
I also used #2 pink salt in the cure, as well. I wanted a nice pink interior.
I deviate from the site above at step called "How to Dry Cure Coppa" on the second page.
At that point, I rubbed the cured coppa with hot paprika and fine black pepper.
I then used a product called Umai Dry Bag. I recommend it if you have the right kind of vacuum sealer.http://www.drybagsteak.com/
I waited til it lost 35% of its weight, then harvested the coppa.
I've used the Umai Dy Bag for coppa, pancetta and a 10 lb, 36 day dry-aged beef strip loin.
I just received the 50mm Sausage Casing kit. Time to stuff some sausage!
All of these cuts have come out beautifully...You just need refrigerator real estate.