Coppa is a classic italian delicacy of matured cured meat. Not as widely known as prosciutto and, in my opinion, not justifiably. The curing time takes weeks, as it should for a well matured and multilayered flavour. Good things come to those who wait, but while you do, why not treat yourself to a quick fix of cooked coppa? Here is what I do: Salt the meat in 2% dry rub (nitrate salt and regular salt 50/50) in a vacuum bag for 5 days; Rub dry herbs and spices (whatever comes to mind). The meat will be sticky, so it's easy; Cook on rack above a tray in the oven on fan setting at 80 celcius to internal temperature 67 celsius. This will take a couple of hours. When internal temperature reaches 60 -ish I add some boiling water in the tray to speed up the heat delivery; Cool in the fridge overnight; Enjoy. This is a seriously moreish ham.