"Coppa" Sausage in Coffi
It is meat-product made of chunks of lean pork in the style of Italian "Coppa". We could marinate and salt the chunks of pork and stuff them into Coffi film. Aftewards, the sausage of time of the drying period depends on the size of the chunk. The bigger the longer. You can marinate the chunks using different spicings: e.g Pepper, Clove, Nutmeg Paprika, etc.
Proceso/Processing Procedure
Salting
Add Curing Salt to the chunks and keep them for 3 or 4 days depending how big they are. After those days take out the excess of salt. Wash the excess of Salt and dry it.
Marinating
We could marinate the chunks for a couple of days with the mixture of spices. We advice to make a mixture of water or vinegar with the spices and some fresh garlic and rub the chunks with it. This gives the product a special taste.
Stuffing/ Wrapping
We must use a manual Coffi™ applicator with the suitable film and net size. We should try to avoid air bubbles.
Drying
It varies according to the size of the chunk. Pieces of about 50-60 mm require at least one month. Pieces of 80-90 mm or over, at least two months. We want the loss of moisture to take place little by little to avoid case hardening. A suitable procedure is to start with
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