Koppa, dried pork neck at home.
A delicacy made from meat from the neck and shoulder of a pig. This is a traditional Italian product - Coppa. If you cook this wonderful raw pork neck, your guests will be delighted. The recipe is simple. The main thing is patience.
For this we need a pork neck. We take nitrite salt at the rate of 30 grams per kilogram and rub the meat well on all sides. Cover with foil and put in the refrigerator for 7-10 days at a temperature of 2-4 degrees. After 10 days, rub the meat with spices to taste, wrap it in parchment paper and tighten it with twine. And hang in a dark cool place in a vertical position. At a temperature of 8 - 12 degrees for about 40 - 50 days, until the humidity is lost by about 35 - 40%. Enjoy your meal.
28 сен 2024
