Ingredient | Quantity(grams) |
---|---|
Pork neck | 1000 |
Salt | 25 |
Ground black pepper | 5 |
Brown sugar | 5 |
Instacure#2 | 2.5 |
Juniper | 1.5 |
Rosemary | 1 |
Starter culture(bacteria) | 0.2 |
Beef bung | 0.1 |
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Preparation > Capicola
Coppa, also known as capicola or capocollo, is a traditional Italian cured meat made from pork neck. The meat is seasoned with a mixture of salt, pepper, and sometimes other spices like garlic or herbs, then cured and aged.
Mix all the ingredients and spread well over the meat;
In a closed plastic bag or container, leave for 15 days in the refrigerator;
Wash the meat and dry it;
Dilute the starter culture in filtered water and spread it over the meat;
Wrap in collagen or natural casing;
Place in a dark environment with a temperature close to 12ºC and humidity close to 70%;
Let the capicola lose 40% of its weight.
To see a step-by-step guide to coppa production, visit this Copicola recipe
Recipe in portuguese: Coppa