Quick question: I finish my coppa the old way — 2.7% sea salt, a touch of #2, red wine and black pepper, 60 days at 12°C — then brush with warm lard before netting. In your case, how are you presenting the cut face to keep color and aroma vibrant through a Saturday rush — cheesecloth cap, oiled paper, or a quick reface — without drying that outer ring?
I go with “oiled paper,” but make it a tight parchment press right on the face after a quick swipe of warm lard cut with your red wine; swap the sheet hourly on Saturdays to hold color and skip the dry ring, then just a whisper reface at lunch. Plastic wrap keeps moisture but dulls the nose fast. What oil are you wiping the paper with, and is your case riding 80–85% RH?
I cap the cut face with a hydrated collagen sheet — like a ‘contact lens’ for the coppa — pressed flat, then cling film directly on the face; peel to slice and re-press to keep color and aroma without that dry halo. What’s your case RH on Saturdays? Without the film, a whisper of lard under the collagen works but only if you’re holding roughly 75–80% RH.