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Posted: Thu Jan 12, 2017 20:48
by fatboyz
Thanks Chris. Hog will be 100kg on the rail. Our normal breakdown is three ribs on the butt. remaining is the loin. In that Coppa video with the italian lady she was using a whole pork loin. Is the Coppa part of the Butt? I was just going to debone a whole loin and cut it in three pieces like she did? I was just going to use the Butts for trim and shoulder fat. I will be cutting it sunday after cooling one day with slaughter saturday.
Posted: Fri Jan 13, 2017 03:07
by redzed
That lady in the video is confused. She was preparing a lonza or lonzino from the pork loin. A coppa is cut from the top of the shoulder and runs up to the sirloin part of the loin.
https://en.wikipedia.org/wiki/Capocollo
https://www.youtube.com/watch?v=utfdbqCVmyE
Posted: Fri Jan 13, 2017 05:43
by fatboyz
Ah got it. The boys call that a boneless pork neck. I love it sliced thin, marinated and bbq'd as shishlake. I'll keep the coppa long and bone out the loins for Lonza, speck and back bacon. Thanks for the info.