Coppa - Italian Salumi - Charcuterie - Cured, dried & sliced PERFECTION!
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- Coppa - Italian Salumi - Charcuterie - Cured, dried and sliced PERFECTION!
Coppa or Capicola as it is sometimes known is a whole muscle cured air dried salumi / charcuterie that uses the top part of the shoulder of the pig. The group of muscles forming the collar or neck, when sliced wafer thin creates a lovely pattern. Cured with pepper, garlic and fennel this is one to get the taste buds going.
Using a whole muscle like the collar creates a unique looking piece of salumi/charcuterie. This is a dry salt cured whole muscle cut which is taken from the upper part of the shoulder sometimes called the pork butt or the Boston butt. This is effectively the neck muscles of the pig. Sometimes called the collar this group of muscles is the continuation of the loin as it progresses towards the head. As a well worked group of muscles this charcuterie has texture and flavour which make it a worthwhile if not a little more complicated. The coppa is traditionally stuffed into an ox bung to protect it as it air dries and is trussed with butcher's string so it maintains its shape and to keep the casing in close to the meat as it dries.
The ingredients list below is for 1Kg (2 lb 4oz) piece of coppa. You will need to adjust your ingredients to suite.
Ingredients
Cure -
27g Salt
1 tsp. Cracked black pepper
1 tbsp. Juniper berries (crushed)
1 tbsp. Crushed Fennel
2 Clove Garlic (crushed)
2.5g Prague powder #2
Curing & Air drying
To make a coppa you'll need to start with the collar group of muscles which is reasonably easy to remove from the top of a shoulder. Remove the fat from the outside so you just have the muscle group on its own. The one I'm using in the video has already been taken off the shoulder. There is a little fat between the individual muscles in this group which give coppa its distinctive look.
To cure the muscle ass the meat to a vac bag and then add the seasonings, prague powder and the salt. With a gloved hand, make sure the cure is all over the meat in the bag. When you're happy, seal the bag and cure it for 1 day for every half inch of thickness plus 2 days.
if you prefer you can use the dredge method which is also known as the salt box method. This is simply a method where you coat the meat in salt by dredging it through salt in a box or on a plate. That's it. This method can be employed for most whole muscle cured meats if you prefer. The measurements are a little imprecise but the theory behind this method is that you are covering the meat in a way that's proportional to its size.
Weigh the coppa and record this as you'll need this later to judge when it's ready.
Cure in the fridge turning the meat daily. This is called overhauling
Remove the coppa from the fridge, rinse it under cold running water. Pat dry with paper towel.
The coppa is now ready to receive the seasonings. Combine all the seasoning ingredients and apply them evenly to the whole surface of the coppa.
Stuff the coppa into the ox runner being careful not to tear the casing. Tie both ends of the casing secure with butcher's string and then tie a series of loops around the coppa both lengthwise and around the middle to keep the casing in good contact with the meat. If you have some suitably sized butchers elastic stocking this will work just fine. With a sterile pin, pierce the casing to release any trapped air and the coppa. Rinse the outside of the whole casing with white wine vinegar and hang to dry at room temperature for 8 hours. It is now ready to air dry. Air dry the coppa at around 15C 60F and between 75% & 85% RH for three to four weeks until it becomes firm and the colour darkens. The coppa should lose about 30% of its original weight and can now be served slicing it very thinly.
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#salting
#curing
#capicola
#Charcuterie
#salumi
#salumeria
#Praguepowder
#curedmeat
#coldcuts
#curedcoppa
#italianfood
#italiancuredmeat
#pork
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Thank you for a very well presented Coppa method without any hoopla. I like the equalisation step at the end (although waiting that extra time is a test of willpower).
yes, thanks david. in this game you have to have a lot of willpower 😂 glad you liked the video 👍
great vids with good info
Thanks 👍
WOW! This video is fantastic! Thank you so much for sharing this information!
you’re welcome 👍
Thank you for the great capo collo recipe very nice explanation ❤
you’re welcome 👍
Great presentation.I’ve watched many different videos on this subject. I’m drying one now with other cuts of beef and pork.different spices on each one. I have 2 weeks left and my mouth is watering already
looks like your timing will be perfect for Christmas 😂
Where are you? Wandering you are in US. Hard to find in here different species or breads.
@Flaviodallas Hi, im in the UK 🇬🇧 i know you guys have a wild boar problem in some states. i see some videos on youtube and often wonder if that would make some amazing charcuterie 👍
@@Coldsmoking I am in Texas and have many friends whose hunt these boards. You just gave me an excellent idea. I whish I could find something similar to those on north Italy, small and black. Here at States we just have one kind and it's sucks. I think I go chat with fellas to get some of those wild ones. They are delicious but I never cured any muscle from those. Cheers my friend!
@@Flaviodallas Im currently in italy right now enjoying some authentic Salumi. In Pescara on the Adriatic coast.
Groovy music and like your show
thanks 👍🙏
That looks absolutely beautiful. Will defo be trying that wen I get some money coming back in ( off sick as I fell out of toe truck and broke me foot lol ) hopefully back to work next week 🤞🏼 then try this 😋
well i hope you get better soon and can make this fantastic piece of charcuterie
@Coldsmoking Digital Cookery School thanks.
Tried it be for and after seeing ur vid I no where I went wrong.
Very well explained....Im gonna give a try.😢When Ive tried i did not used the curing bag and the meat turned out too much tough...like a pice o wood.... tnx again for sharing! ❤❤
Thanks
Thank you, sir. I’ve tried a few example with other videos, The colour was dark with a ring like you describe. I will purchase some bags and vacuum system I will try may be on the beginning of a professional system if you know what I mean, I’ve been doing my vacuum with a straw and the freezer bags Ziploc lol for my every day frozen meats when I go to the Butcher every two weeks .
Thanks for your comment and good luck 🤞
I'd mix the cure together first but as you say it will distribute itself.
Thats right. either way works.
Thanks for the great video. I especially like the very clear explanations that you provided. One thing that wasn't as clear to me is that in the video you applied all of the seasonings with the salt and cure but in the instructions in the description you indicate seasonings should be added after curing and just prior to aging. Could you please clarify? Thanks.
both really, during the cure and i always add a bit on the outside while drying. its better really to add the flavours during the cure as they have a chance to infuse their flavour 👍
Thanks so much for your quick reply. @@Coldsmoking
Congratulations on the work, it was very good. Here in my country, as it is very hot, we need to remove the ring from our finger as it can transmit harmful bacteria to the food.
Thanks for the tips!
what a great vid. I've subscribed and lookin forward to see your other content. ! just want ask couple important questions: what was that yellow piece o paper stuck in the original curing bag?? thanks for sharing the secret of putting meat in a vacuum bag to reverse case hardening. this is genius advice bro! the vacuum bag rehydrating the meat! i see why the coppa took many more months than you'd initially anticipated. what were u looking for..... for the reversal of the case hardening? and can you share how long exactly it took to reverse said case hardening? did you lose more weight than anticipated "many months later"?
Thanks for subscribing to my channel 👍 The equalisation part of the process doesn’t cause the meat to dry further its more about redistributing the remaining moisture in the meat so the outer part can rehydrate. it can take a while. .
can i smoke the coppa and still use cure #2 ?? Job well done.
Yes you can. As you're not cooking the meat, rather cold smoking it you won't have any issues with the Prague 2. Hope that answeres your question?
Thanks for that reassurance.
No Problem at all.
Hi. Once taken out of all if the bags and its ready to eat, how can i keep it from going off if i dont want to eat it all in 5 to 7 days, as lots of places have said?
What i do is slice the whole thing and place it on gold boards under vacuum. its then possible to freeze and you have a ready supply whenever you feel the need.
The curing time is listed as '1 day per inch of thickness (+2)', but you then change to '1 day per inch from the middle (+2)'. Which is correct..?
In your book, for bresaola, it's 3-days/25mm thickness (+1 day). For a 12cm beef round, is that then ~15 days +1 (based on the full thickness of the meat), or ~7 days +1 (based on thickness from the middle to the edge)?
I have the bresaola curing right now and am keen to try coppa, but the curing times are confusing..!
thanks
For breasola its always to the centre as the cure will be working from all sides. one week should be good 👍
Hi. Once taken out of all of the bags and its ready to eat, how can i keep it from going off if I dont want to eat it all in 5 to 7 days, as lots of places have said?
vacuum pack it and then freeze it. you’ll have a ready supply then.
You sliced and vacuum packed but didn't give details. How long does it keep sliced and vacuumed on the shelf, in the fridge and frozen?
Well in the fridge packaged like this it can last for a few weeks. Frozen on vacuum its good for up to a year 👍
Oi mate great video
Glad you enjoyed
What is the purpose of the thread if its going in the plastic bag in the end?
The plastic bag doesn’t affect its shape . its the butcher’s twine that keeps it circular. 👍 Thanks for your comment.
Lovely repensentation but how did your ancestors did it without the frige? I am more interested in recipes without the modern stuff.
thanks, i think some of the older techniques are very interesting 👍
After reaching the target weight, how do you determine how long to equalize it for ?
this is determined by the overall thickness. this time is a minimum time not a maximum time so if unsure you can go longer. 1 week for every inch of thickness should be ok.
I got problem with idea of paying for bag double than meat. $10 for bag equal 2 kg or 4 lb of meat.
Not sure your calcs are accurate my friend.
If don't want use those wrapping bags just use a lean regular muslin pice of cloth
likely will dry too quickly
No bags used here. Traditional Italian way.....can you try this process out for your next video??
Can this be done safely with curing salts
yes, this recipe uses curing salts👍
@@Coldsmoking sorry meant to say without curing salts
@vks4917 you can but the colour and flavour profile will be different. Personally I wouldn’t make this without but its a choice.
You can add some sugar to preserve the colour, however do not be scare of curing salt as it further prevent meat catching botulinum bacteria.
Botulisum is not really an issue for whole muscle cuts to be honest. It's the conversion (reduction) of the nitrite that assists in forming the colour. Sugar has no real inpact on colour formation in cured meat unless it's an unrefined sugar like molasses etc.
How Can IT dries, when IT IS vaccum sealed???
It uses a dry aging bag which is a permiable membrane allowing moisture to evaporate from the meat. The vacuum bag is only used once the coppa has reached it's target weight and as meat dries from the outside first it allows the whole coppa to equalise in terms of it's moisture content. This stage latter stage is not part of the drying process, it's only to achieve a consistent product throughout it's cross section.
@@ColdsmokingHi! I'm sorry I'm new at this, that latter stage of the vacuum bag is not optional right? How do you know when it is equalised? And if I can smoke the meat, when is that stage? After being in the vacuum bag or before? Again sorry for so many questions 😅
Could get you the points quicker and land this plane
Definitely
Lenght of video must pay better
😂
The other guy wears gloves
Which other guy?
Then watch the other guy.
Landing the plane is not his forte
Ironically it took you two goes to make your point! 😂🙏
I know you are trying to sell these things, and you are subject to the cost from the mfr...but the price of dry aging bags is insanely high. But, the average person doesn't have a proper, high humidity but low temp drying chamber..so the bags, or something else that slows moisture loss in the dry environment of a home refrigerator is necessary. Actually, your price would be considered cheap in the US...but, then there is the Int;l shipping cost to account for.
What experimenters have found to work, believe it or not, is Asian "rice paper" (usually used for spring rolls & available from any Asian store), as long as it remains in close contact with the meat. (If not in such close contact, the rice paper itself will dry to a crisp, which is undesirable.)To accomplish that, elastic meat netting works as well as the ties, because it "shrinks" along with the meat as it dries. I haven't checked your store,but you might sell that netting. If not, it is inexpensive from Temu (which does sell in the UK & the US).
I use the rice paper & netting, plus I put the whole package inside a non-woven mesh filter bag, just to further ensure that the drying rate is moderate...but the porosity of the rice paper seems to be close to that of the collagen dry aging bags..
Thanks for your comments and observations. i think i need to just point out that the dry aging bags are not made from collagen . they’re made from a permeable man made polymer. I liken it to the food equivalent of Gortex.
bravo
thanks 🙏
This is not how you make this
Yes it is!
Do we really need to wrap food in some unknown, unproven, untested, plastic like, very expensive thing? Italians make coppa for thousands of years without plastic.
Firstly, the bags are scientifically tested and approved for food use worldwide. secondly not everyone out there wanting to make charcuterie has either the right atmospheric conditions (as you would find in the northern parts of Italy in the foothills of the southern Alps). These bags allow someone to dry meat in their fridge without the need for an expensive dry aging cabinet. For those, these bags can be a real help.
Juniper berries???😂 Wouldn't take this man's advice on any level
@henrymiley1318 😂
@@henrymiley1318 of course Clown 🤡💯💪🖕😂
Salve, lei ha realizzato della carne salata, non della coppa.
Questo salume va asciugato all'aria e non in frigo.
I salumi italiani godono di centinaia di anni di esperienza maturati da continui miglioramenti che si succedono nel tempo. Ogni regione italiana ha i suoi segreti di miscele di spezie e di asciugatura all'aria. Il sale va dosato a circa 25 grammi per chilo di carne e le spezie sono molto più variegate.
Quello che lei ha realizzato, mi creda, con la coppa non ha assolutamente nulla a che vedere.
Thank you for your comments but it does seem a little contradictory!