COPPA - step by step how to make a traditional Italian homemade cured meat. SUBTITLE

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In the video I show you how to make Coppa cured meats according to a traditional Italian recipe. The Italian ham in the film matured for nine months, but after three months Coppa may be ready for consumption.
Ingredients list:
- about 2.4 kg of good quality pork neck
- 1 beef contra-angle, size 120/140
Spices for 1 kg of meat:
- 2g of cinnamon
- 2g of nutmeg
- 35g pickled salt (it will not be too salty)
- 1 carnation
- 4g of black pepper
- 1.5g of dried thyme
- 3g of dried rosemary
- 5g of sugar
- 1 clove of garlic
- bacterial cultures according to the manufacturer's recommendations
If the room is too dry, red, dry wine.
- string
- sprinkler
#coppa #wedlinadomowa #italiansausage