Last night we cut into our spicy coppa from Big Pig Day. Rob says it's the best thing we've made so far. It was quite spicy, but we like that. (I did not wash any of the spices off as Jim did.) 

I found it a little difficult and messy to stuff the meat into the casing and the casing tore a little bit. I had to actually cut one or two of the bigger pieces in half lengthwise. Would love to make this again, if I could ever again find the right cut.