A friend of mine raised an eyebrow as to why I haven't posted since July. Since I could not find a good reason other than laziness I've decided to get on with it.
Coppa has some similarities to Parma ham, only it's made with a boned roll of shoulder. It's fattier, and the recipe I've borrowed comes from Len Poli's ever useful website - http://lpoli.50webs.com/index_files/coppa.pdf
My ingredients
1.5kg rolled shoulder of pork
70g salt
40g sugar
2 tbsp ground black pepper
half teaspoon saltpetre
2 teaspoons garlic powder
2 teaspoons ground nutmeg.
Method similar to his website - rub half the mixture on Day 1 (which I've done just now). About a week later to drain off the resulting liquid and rub on the other half of the cure mixture and leave for another week. The meat should remain covered (tupperware is good) for the two week curing period.
He then seals it inside an ox bung; I'll either purchase one or improvise by wrapping it in muslin; watch this space. Then it needs to be hung somewhere airy and cool in order to dry slowly. .. .. ..
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