Ingredient	Quantity(grams)
Pork loin	1000
Salt	25
Instacure#2	2.5
Ground black pepper	2
Ground nutmeg	0.5
Starter culture(bacteria)	0.2
Powdered bay leaves	0.1
Powdered garlic	0.1
Collagen film	0.1

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Preparation > Loin Capicolla

Coppa, also known as capicola or capocollo, is a traditional Italian cured meat made from pork neck. The meat is seasoned with a mixture of salt, pepper, and sometimes other spices like garlic or herbs, then cured and aged.

- Mix all the ingredients and spread well over the meat;

- In a closed plastic bag or container, leave for 15 days in the refrigerator;

- Wash the meat and dry it;

- Dilute the starter culture in filtered water and spread it over the meat;

- Wrap in collagen or natural casing;

- Place in a dark environment with a temperature close to 12ºC and humidity close to 70%;

- Let the capicola lose 40% of its weight.

To see a step-by-step guide to coppa production, visit this Capicola Recipe