COPPA dry-cured pork neck from Italy.
Or CAPICOLA COPPA, cured pork neck from Italy.
For preparation we need:
1.7 - 2 kg pork neck;
salt 5 tablespoons;
sugar 2 tablespoon;
1/2 teaspoon nutmeg;
head garlic;
thyme (bunch of fresh or 2 tablespoons dried);
1,5 tablespoon of black pepper;
1 tablespoon juniper.
First RUB the meat with the mixture and put to colitisa for 14 days.
Remove the marinade from the meat, remove excess moisture(salfetka), wrap with gauze, tied with string to give a round shape and place to valitsa in the fridge for 1.5-2 months.
After 60 days, you can bring to the table and enjoy the delicacy!)
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