| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 1000 |
| Salt | 22.5 |
| Instacure#2 | 2.5 |
| Ground black pepper | 0.3 |
| Starter culture(bacteria) | 0.2 |
| Powdered garlic | 0.2 |
| Powdered bay leaves | 0.1 |
| Ground nutmeg | 0.1 |
| Cinnamon | 0.1 |
| Collagen film | 0.1 |
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Preparation > Coppa Piacentina
Mix all the ingredients and spread well over the meat;
Inside a closed plastic bag or container, leave it to cure 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, 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 the capicola has lost 40% of its weight.
To see a step-by-step guide to coppa production, visit: Capicola Recipe
Recipe in portuguese: Copa Piacentina