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Coppa, cured pork neck at home

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Coppa, cured pork neck at home

Inspired by traditional Italian product - Kopp. Dried meat, a delicacy made from the meat from the neck and shoulder of a pig. Prepare this wonderful syawal of pork neck by cold drying and your guests will be delighted.


Cooking time 60 minutes Number of servings4

Ingredients for Coppa, cured pork neck at home





Video of cooking Coppa, cured pork neck at home


Step-by-step instruction of cooking Coppa, cured pork neck at home


Step 1

Take the pork neck, about 1.5 kg. For convenience, at the bottom of the container I put a disposable baby diaper. They are not expensive - 38 rubles per 5 pieces. Sprinkle salt on her, put the meat on top and pour the remaining salt. Salt must cover meat on all sides. The diaper will help absorb all the excess fluid and we don't have it constantly drain. Put into the fridge for 3 days.


Step 2

After 3 days take out the meat, wash it under cold running water. And soak in water for 3 hours to remove excess salt, every 30 minutes it is advisable to change the water for fresh.


Step 3

Now we need to compress the meat and remove excess moisture. Wrap the meat in a fresh disposable diaper, put under load for 1 day in the refrigerator.


Step 4

Through the day get flat, dry piece of meat. Coat it with lemon juice and then spices. Wrap in cheesecloth.


Step 5


Step 6


Step 7

I don't use a rope or elastic bands. To compress the meat and give a round shape, I use a screed. I put 3 small to wrap the meat, but you better look for long. It is very convenient because as weight loss, we can pull the meat strips, giving it the right shape.


Step 8


Step 9

Hang the meat on the refrigerator door or on the cool loggia/balcony (5-12 degrees). It is important to air circulation and preferably a humidity of 50-70%. My meat day hung in the fridge, and at night I used to put him on the loggia. It took me 2.5 months.


Step 10

So for 2.5 months meat lost weight from 1.5 kg to 0.8 grams. Almost half the weight. Let's get it cut.


Step 11