| Ingredient | Quantity(grams) |
|---|---|
| Pork loin | 1000 |
| Salt | 25 |
| Instacure#2 | 2.5 |
| Ground black pepper | 2 |
| Ground nutmeg | 0.5 |
| Starter culture(bacteria) | 0.2 |
| Powdered bay leaves | 0.1 |
| Powdered garlic | 0.1 |
| Collagen film | 0.1 |
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Preparation > Loin Capicolla
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 Capicola Recipe
Recipe in portuguese: Coppa Lombo