| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 1000 |
| Salt | 20 |
| Brown sugar | 10 |
| Hot paprika | 4 |
| Paprika | 4 |
| Instacure#2 | 2.5 |
| Coriander seed | 2 |
| Dehydrated basil | 1 |
| Mold culture(penicilium) | 0.2 |
| Collagen film | 0.1 |
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Preparation > Paprika capicola
Capicola, also known as coppa or capocollo, is a traditional Italian cured meat made from pork shoulder or 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;
- Inside a plastic bag or container, leave it in the refrigerator for 15 days;
- Wash the meat and dry it;
- Dilute the starter culture in water and spread it over the meat;
- Pack in collagen film, 80mm+ collagen casing or beef bung;
- 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 com páprica