| Ingrediente | Cantidad (gramos) |
|---|---|
| Cuello de cerdo | 1000 |
| Sal | 25 |
| Azúcar morena | 15 |
| Sal con nitrito(6%) e nitrato(3%) | 2.5 |
| Enebro | 2 |
| Antioxidante (eritorbato) | 2 |
| Ají picante | 2 |
| Pimienta de Jamaica | 2 |
| Canela | 0.6 |
| Humo liquido | 0.4 |
| Cultivo iniciador (bacterias) | 0.1 |
| hojas de colágeno | 0.1 |
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Preparación > Coppa
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