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Coppa - jerky Italian pork neck sausage

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Pepsi and Coca - Cola - drinks that are incredibly popular. The method of preparation of these drinks by the company is kept secret by manufacturers. However, many companies have developed their own unique recipes for making drinks. Below is a recipe for OpenCola. OpenCola is a carbonated soft drink whose recipe is freely available. Anyone can make this drink on their own, as well as modify and improve its recipe.

Taste and aromatic base

  • 3.50 ml orange oil
  • 1.00 ml lemon oil
  • 1.00 ml of nutmeg oil
  • 1.25 ml cassia oil
  • 0.25 ml coriander oil
  • 0.25 ml neroli oil (petigrene oil, bergamot oil, or bitter orange oil)
  • 2.75 ml lime oil
  • 0.25 ml lavender oil
  • 10.0 g food gum arabic
  • 3.00 ml of water

Concentrate

  • 10 ml flavor (approximately 2 tsp) aromatic substance
  • 17.5 ml of 75% phosphoric acid or citric acid (3.5 tsp)
  • 2.28 L of water
  • 2.36 kg of white sugar (you can use a sweetener)
  • 2.5 ml caffeine (optional, but improves the taste)
  • 30.0 ml colored caramel (optional)

Part 1 Preparation of flavor base

  1. 1 Mix the oils together.
  2. 2 Add gum arabic and mix.
  3. 3 Add water and mix well. For this step, use a whisk or blender to thoroughly mix all the ingredients.
    • The flavoring base can be prepared in advance and stored for later use. Place the flavor base in a jar, close the lid tightly and refrigerate or store at room temperature. During storage, oils and water exfoliate. Before use, you will need to mix well to make the mixture homogeneous. Gum arabic can have a “cementing” effect on the mixture (in this case, use a blender).

Part 2 Preparing an Acidic Mixture of Powder

You can prepare more acidic mixture than indicated in the recipe in order to use it in the future, or prepare the required amount by following the directions in the recipe. In any case, you will need 75% of the powder of the total weight, and 25% of the water.

  1. 1 Pour 13 g of acid (powder) into a small glass jar.
  2. 2 Boil a small amount of water (in the microwave, 10-20 ml of water for about a minute)
  3. 3 Add 4.5 ml of hot water to the acid (enough to bring the total weight to 17.5 g). """
  4. 4 Stir thoroughly until the powder is completely dissolved.

Part 3 Adding Concentrate

  1. 1 Mix 10 ml of flavoring (2 h.l.) with phosphoric or citric acid.
  2. 2 Mix water with sugar and add caffeine if desired.
    • If your flavor base is solid, pour some water into a blender, add a flavor base and acid, and mix well. Then add sugar and water.

  • If you use caffeine, make sure it has dissolved well before proceeding to the next step.
  • 3 Pour the mixture of acid and flavor base slowly into the mixture of sugar and water. If water is poured into acid, there is a risk of strong splashing of the spray. Therefore pour on the contrary, so that the acid sinks to the bottom without forming a spray.
  • 4 Add colored caramel (optional) and mix. You can use color according to your taste preferences. Color will not affect the taste.
  • What is Koppa

    Coppa - a traditional Italian product made from meat from the neck and shoulder (up to the 4th or 5th rib) of a pig. It is cooked whole, not crushed, placed in a natural shell. It looks like prosciutto, but their production has some differences.

    The origin of koppa is not fully defined. Although the first documentary evidence dates back to the XVII-XVIII centuries, but historians suggest that the preparation of the product goes in parallel with the breeding of pigs in Italy.

    It is noteworthy that not only the taste, but also the name of the delicacy changes from region to region. In most of the republic, it is called coppa or capocollo. The last name is the sum of the words “capo” (head) and “collo” (neck).

    Regional names sound different. So, in Campania (Campania) - this is capicollo, in Tuscany (Toscana) - finocchiata, in Lazio (Lazio) - lonza, in Marche (Marche) and Abruzzo - lonzino.

    Production

    At the first stage of production, the copps select and prepare the meat. It is cut, freed from bones and carefully separated from surface fat, the final thickness of which for certain species should not exceed 3-4 mm.

    Next are seasonings and the ambassador. Some types of products are first rubbed with spices (garlic, various herbs, spices, red or white wine). Their choice depends on the region of production. Then the meat is salted, carefully grinding, as if massaging. After 4-8 days, the product is washed from salt, placed in a natural shell, tied with twine and sent for ripening, the term of which is regulated for each variety.

    Varieties

    Koppa is appreciated for its delicate aroma and delicate, slightly oily texture. The taste of the product varies depending on the variety, of which there are quite a lot. Despite the great diversity, only 3 species of coppa have the category DOP and 1 - IGP. But, it is worth noting that immediately 10 varieties are classified as "Food products of traditional Italian cuisine." It:

    • capocollo and capocollo di Martina Franca from Puglia (Puglia),
    • capocollo from Basilicata, Campania, Molise and Umbria,
    • lonza from Lazio,
    • coppa Maccarana from Lombardy (Lombardia),
    • capocollo tipico senese from Tuscany,
    • coppa, lonza, lonzino from Marche and Abruzzo.

    Of course, products with a quality category are considered the best on the market for meat products. In the Kopp family, these are: Capoclo di Calabria DOP (Capocollo di Calabria), Coppa Piacentina DOP (Coppa Piacentina), Coppa di Parma IGP (Coppa di Parma).

    Coppa di parma igp

    Coppa di Parma is a meat product typical of some areas of Emilia-Romagna and Lombardy. The weight of fresh, unprocessed tenderloin for the preparation of this variety is 2.7-3 kg. The ambassador is produced by the dry method (meat is sprinkled with salt and rubbed thoroughly). Some manufacturers use pepper, as well as other spices and wine. Next, the future koppa is placed in a natural shell (cattle intestines) and sent to mature for a period of at least 60 days.

    The weight of the finished product is regulated from 1.3 kg, length from 25 to 50 cm. The taste is bright meat, due to the absence of a large number of spices does not have any impurities. The aroma is pleasant, delicate. The texture is medium-dry, without gloss on the surface of the cut. The color is dark red with rainbow streaks of fat.

    Coppu di Parma is eaten as an appetizer on its own or as part of a meat plate. Perfect for making sandwiches and pizza. It goes well with fresh vegetables and herbs (arugula, spinach). Of the cheeses, the most suitable option would be Gorgonzolla or any other blue cheese. In Italy, coppa accompanies first courses (various soups) based on legumes. Of alcoholic beverages, it is better to stop the choice with white wine such as Malvasia DOC or fragrant, slightly sweet red (Bonarda DOC).

    Capocollo di Calabria DOP

    Capocollo di Calabria is a meat product, all stages of production of which, starting from raising pigs, take place in the territory of Calabria. The initial weight of the product is in the range from 3.5 to 4.5 kg. Coppa salting lasts from 4 to 8 days, after which it is seasoned with black pepper, placed in a shell of pork diaphragm and tied with twine. Maturation occurs in the natural environment in rooms with temperature and humidity control for at least 100 days.

    The finished capocollo has a cylindrical shape with rounded bases and a pink-red surface. The cut color is pink with marble streaks of fat. The taste is spicy but delicate. The aroma of medium intensity.

    A delicacy from Calabria goes well with many products. It is used as a snack, as a component of sandwiches. Perfectly emphasizes the taste of Cachocavallo and Canestrato cheeses. Risotto and meat pies are cooked with it. Unsurpassed accompaniment with rich red wine like Primitivo di Manduria DOC.

    Coppa piacentina dop

    Coppa Piacentina is a species typical of the province of Piacenza. Pork for its production comes not only from Emilia-Romagna, but also from Lombardy, although processing should occur exclusively on the territory of origin. The meat from the neck is cut at the height of the 4th rib. The weight of the semi-finished product is at least 2.5 kg. To salt it, both salt and spices are used: pepper, cloves, bay leaf, nutmeg, sugar and cinnamon. One week after the first operation, the product should be washed and wrapped in a diaphragm. Exposure lasts at least 180 days, the first 7 of which coppa spends in a dry, warm room, and the rest - at a temperature of 10-14 degrees.

    The product on sale has a cylindrical shape, pointed at the ends. Weight not less than 1.5 kg. The texture is compact, not elastic. The color of the cut is red with pink-white splashes of fat. The aroma is sweet, the taste is delicate.

    Coppa Piacentina is eaten not only on its own, but also in combination with various foods. It is used as a snack, added to salads, combined with fruits, grilled vegetables and soft cheeses. The best accompaniment to it is considered to be Bonarda dei Colli Piacentini DOC wine.

    Homemade recipe

    In order to cook koppa at home, you need very little time and effort for manipulation and about a month of waiting.
    Ingredients Required:

    • Tenderloin from the neck or shoulder of a pig - 2 kg,
    • Coarse salt - 3 kg,
    • Ground black pepper - 200 g,
    • Spices to taste (thyme, marjoram, rosemary, garlic, etc.

    Dishes and other necessary assistants:

    • 4-6 liter bowl
    • A small container whose diameter is slightly smaller than the bottom of the bowl,
    • Parchment paper,
    • Pastry paper,
    • Twine made of natural materials.

    So, at the first stage, mix the salt with the selected spices (except ground black pepper). At the bottom of the bowl we put an inverted small container. It will prevent contact between the meat and the draining liquid. Lay the pork and sprinkle with spicy salt. Please note that the meat must be completely covered (top and sides).

    Leave the workpiece in a cool, dry place for a week. During this time, the pork will salt, lose the necessary part of the liquid and slightly harden.

    To give the traditional rounded shape to the future coppa, we turn it by 45 degrees, sprinkle with salt and again wait 2 days.

    We remove all the salt from the meat, rinse thoroughly under running water (at the end you can wipe it with vinegar). Dry the semi-finished product at room temperature for about an hour and put on parchment paper. Sprinkle it thoroughly with black pepper, while massaging it for the best penetration of spices into muscle fibers. We wrap the product first with parchment, then wrapping confectionery paper and twine.

    Hang in a dry, ventilated area for 15 days. If during this time the paper gets wet, then it is necessary to change it and allow the product to ripen for another week.

    Ready koppa can be stored for several weeks in the refrigerator, wrapping paper. It is worth noting that the more time the product remains undone, the more it hardens, acquiring the qualities of a seasoned meat product.

    Calorie content and benefits

    The calorie content of coppa is quite high - 450 kcal per 100 g. The nutritional value of the product consists of:

    • Proteins - 20.8 g
    • Fats - 40.2 g
    • Carbohydrates - 1.4 g.

    Despite the abundance of fats, you can highlight the beneficial properties of the delicacy:

    1. An excellent source of protein - the main building material of the human body.
    2. A storehouse of essential trace elements: iron (12.5% ​​of the daily norm) - participates in oxygen saturation of the cells and metabolism, calcium (2.5% of DN) - forms bone tissue, plays an important role in muscle contraction, phosphorus (37.57% of DN) ) - the basic element of teeth and bones, is involved in metabolic processes.
    3. It is rich in vitamins: thiamine (58.33% NAM) - normalizes the nervous system and slows down cell aging, riboflavin (15.38% NAM) - is involved in hematopoiesis, supports healthy skin, niacin (37.5% NAM) - prevents cardiovascular pathology and catalyzes the synthesis of important hormones.

    Looking at the useful properties of koppa, do not forget about the possible harm. A large amount of cholesterol and saturated fatty acids make it a product banned for people suffering from hypercholesterolemia and who are overweight.

    Caution to the delicacy should be treated for people with high blood pressure, since a large amount of salt is used in its manufacture.

    Kopp should be consumed in moderation. To burn extra calories after 50 g of product just ride a bicycle for 25 minutes or be distracted by an hour and a half cleaning in the apartment.

    On the Italian shelves there is a large assortment of copps. The price for 500 g of the product varies from 8 to 15 Euro, depending on the manufacturer. For example, Capokollo di Calabria DOP costs about 14 Euros.

    Coppa, prepared in Italy, in Russian markets will cost you at a price of 2000 rubles per 1 kg of product.

    So, easily and with a lot of information, we came to the end of our article. Perhaps it's time to go to Italy for amazing memories. Do not be afraid to enjoy the "temperamental" delicacies, because the calories gained will quickly evaporate after walking through the sights.

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