NYC frozen January day 🙂

My first time amateur attempt on 
CAPICOLLA (“COPPA”)

PORK LOIN 
3 days cure (covered with sea salt)
Washed in cold water from excess salt 
Bathed in white vine

Covered in spices 😊
Sweet Hungarian pepper 
Crushed black pepper corns 
Crushed dried bay leaf
Crushed Cardamom 
Dried ground Cayenne chili 
Casing: eatable collagen “skin”
Netting for “hanging”

3 days hanging in the kitchen 
3 months “dry” aging in a refrigerator 

It’s my first attempt 🙂
The aroma, taste, texture, the color…
It’s just wonderful 😊