| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 1000 |
| Salt | 25 |
| Brown sugar | 15 |
| Instacure#2 | 2.5 |
| Juniper | 2 |
| Antioxidant(erythorbate) | 2 |
| Chili pepper | 2 |
| Allspice | 2 |
| Cinnamon | 0.6 |
| Liquid smoke | 0.4 |
| Starter culture(bacteria) | 0.1 |
| Collagen film | 0.1 |
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Preparation > Capicola
Mix all the ingredients and spread well over the meat;
Inside a closed plastic bag or container, leave it in the refrigerator for 15 days;
Wash the meat and dry it;
Dilute the starter culture in filtered water and spread it over the meat;
Pack in collagen film, beef bottom or wrap in dehydrated pork casing;
Place in a dark environment with a temperature close to 12ºC and humidity close to 80%;
Leave until you lose 40% of your weight.
Recipe in portuguese: Copa