hi, I'm Davide, so today we're making the seasoned coppa [Music] so the ingredients are few and simple, you just need to follow some simple procedures and you will see that you will get an exceptional product. First of all you have to get a pork coppa. The pork coppa went to the butchers. ask for a whole cup, preferably without the bone because they are then you will find yourself in difficulty with disuse in short it will be more convenient for you perhaps already boned or if you are already an expert take it they know spend a little less because having the bone it costs a little less per kilo then I I I have already deboned it, this is a cup that has obtained it let's say given the holes so I'm going to give the cup a tidy up let's say I take away the excess fat in short the parts that come out but are not good then this cup which is three kilos and six as well as then we go to weigh it later to see what remains and then we prepare let's say the salt the various aromas to put on it then we start to lure me away this part up here is very fat all the parts we try to give it a rounded appearance while we trim it let's say [Music] I will try to remove as much external fat as possible because in any case you know that the cup is a fairly fat piece in the piece very rich in fat inside it so if on the outside we try to leave the lean it is much better here logically with what we I'm taking it away, you can do various things, you can grind it, make a ragù, it's not a problem or in any case you can also use it as meat to make sausage if you're working on, let's say you're making some butcher's products, you can keep it aside to make the mixture to make sausage or even to make salami then second evil another little bit here be careful that there are no workshops because it is easy for the courier to take away the dynamics of the murder who with the idea that they send small pieces of bones right nearby on this side a few hours I'll show you let's say this part here which is the one that is attached to the perfect bone I'm satisfied then there's about 2 and 6 kilos left I've forgiven it now let's go prepare the salt and the flavorings you normally use alber at least what concerns my preparation I use 35 grams of salt for every kilo of product I will use medium Cervia salt you know that I only use that one to make cured meats 35 grams so it's 70 I'll go and put some [Applause] 95 a born act of salt is fine nothing happens if there is something more also because many of the room will not be like that a little careful here so I will use them an act of salt then after I will add 6 grams of pepper ground black pepper we will need three cloves of salt the garlic that I'm going to make now I'm going to crush it and prepare a paste 2 berries two cinnamon sticks and 56 cloves these pass the aromas that I put in the cup so now I put the cup aside for a moment and it's ready to be prepared 'garlic 3 cloves are enough for a cup he says ok now I'm going to crush in this way ok it's once crushed in this way when you don't salt them coarsely for a little bit of fine salt and heaven it's okay to put two pinches on top like this and with a knife I'm going to crush it to the team further to create a kind of Easter excellent thing then once this paste has been created I start combining the ingredients let's put the salt in a larger bowl I'm going to add my six grams of black pepper the cloves that I they put it like this, not chopped and then after the cinnamon berries to the cinnamon sticks and we're going to crumble in this way with the prof's hand obviously if you don't like the taste of cinnamon don't Genoa add a little but it's ok as I repeat it's my dose it's my community ok and then the top to put inside the pasta I'm going to mix everything perfect so now I've procured I've procured a learned baking tray so that ours my cup can drip because as you know the salt has properties extractive and therefore what we are going to put on top of it will extract and bring out all the liquid or a greater part of the liquid that is inside the cup so I go and place it inside and massage it with it little by little then I have a dedicated fridge where I will put the cup if you do it at home since afterwards it will have to be kept in the fridge if this operation is done here let's say the salting of the food ones is done inside a bag as you also saw in the video of the bresaola and one smell the scent of the garlic because it will smell a strong scent of garlic so it won't invade the fridge let's say and 2 the the smells you have in the fridge because you know that there are smells in the fridge, you have an onion, you have broth, many things could affect, let's say, the taste of the meat because in the fridge, let's say, that cold the meat will expand a little due to some salt too and therefore it could also absorb the smell of the fridge so I advise you to put them if you put them in the fridge at home I made it at home but put a bag with all the tanning in it, close it and then put them back in the fridge the question next the liquid that makes you want the extract or the extract every day also because now you will go every day it needs a massage and a turn of the cup ok this for 4 bars five days ok it also depends a bit on the size so this is what he said who remained two kilos and 604 days no more than good see you in four days then four days have passed as I told you at the beginning of the video in the meantime uncle georgina came to visit me siro yes then he hired him to do the elin sack tying of the here you can't escape when it arrives I always stop it since there is a couple of jobs to do so you will also find some other videos that more lovers will come out only one type the loin salami or other things anyway we will see then dear georgina the cup is ready I'm ready but then we said that the undertow was going so I won't use a natural casing but we will use this sleeve to try it set up which was a synthetic model I will then put the suite up below in the infobox the link where to find it because as per this one here and it doesn't expire and it makes everything scary here you always ask me if you can wrap it in a cloth and a cloth but in the double in shape they weren't new and for everything ok so now they didn't cut a little piece of like that much that whoever wants what is needed in the meantime has already checked the cup, I think he has already scolded me, anyway, the test is fine, the menada test is fine, so we'll take it, he bought it, where we put it under the cloth, we'll do it with her to take the exact measurement, I'll tell you that this sleeve here there are two or three sizes maybe more 3 than two that also this pen medium size is bigger a little smaller there is the 16 the 18 the won the 22 there is also the 26 15 it can be done also the dead one with the ability that daughter I made with 20 centers on that bacon from the famous video well so now what do we see now we take the patch I'll free you meanwhile we take the edge of the knife we do in the first let's say so as to take away what I put it could be the cinnamon, not entirely but mostly we say and do it like this, there's no need to perform miracles so it doesn't want to be washed, I've never noticed it, there's no need to do very strange things, I just swear. end of this we because we then need these for the smells that remain the most refined ok let's go and see if yes then now he is checking if he has taken the salt I say well also because the risk is that he is hot we say in fact he now goes to smell it, it seems that he loved it and from there you can feel if the smell is different like this hand of cobain and of but you also live in the color of the sail flesh with that dull light brown it means that he has taken these who we invite them I take a piece of paper let's do it like this we take a piece of rope and we tie our often pulled down this magic more comfortable we lose our bad in the house we run and double engines then we put it like this again if you in the full of cards I do the marine we see the nude also on the other side a knot from her too it goes further away we pretend to agree that there is more we take our hands cadet sleeves we put it on bathe in a little warm water, this thing will reactivate a power together in the aliens and it will expand as it is, it's not that if it comes back later the props will soften because first you see how dry they become more elastic, let's wait a little bit again more suitable therefore as soon as it is dived to eat it a little bit let's rummage with one hand please let's put ours inside the shot here it is well adherent to I recommend the whole area must come out but then we have the book I'm good evening our hole sum let's make some small holes ok first of all to begin with just to begin with you see I'll tell you new it will match we'll find it here therefore the agreement we saw it here in Parma Tel Aviv before my eyes and I hadn't seen it but I think because mine is more easy going that is I'm left handed this it's the one that she took home the most and she was amazed and that's the one in the classic cent knot up to here it's all easy then we're going to do the classic tying here if you noticed she took the let's say the little flower this one that remains and the attachment to half in the act now we do it like this let's go do them with the salami let's go over here I work a little tighter with tests yes in what sense is it also your laboratory where I am a little easier to say this is a 6 string binding I say well if there are six strings too bad what the bottom gets twisted and corriere.it let's do a concert and do and you will practically make the structure that will support the cup now you see that the gut is very detached from the meat but when we go to do the lateral tying let's say it will be all another time another thing here I would say that we are perfect now let's go and lay out our ropes for in a little more or less the same so now that he ties us the slipknot no I don't know I'll enter the dog I'll strangle the cannes then we'll talk and we'll get together so you have to pull and in the meantime with your hand in this case the left hand goes to form the cup and keeps it flattened in a way from there the typical shape of the summer cup in short let's hope with steve scopes with this summer operational we are gradually seeing that the casing must adhere perfectly to the meat and then we will naturally pierce it to let out the air and possibly liquid that will form during, let's call it stewing, the maturing process for the first two days which will have to drip a little outside the fridge than I did. also now in the fridge and this for the moment is this must be kept in a cool environment but out of the fridge where however for the first two days it remains at room temperature then after that go to mass in the meantime excuse me if I pray please vague but it interrupts me if I'm wrong ok it will have been Italian born then two days out of the fridge so that it finishes draining for 3 or even three days and then you recommend turning it there isn't among the bulk on one side it's for your help after after the three days like giorgino go to the cellar in a cool cellar the ideal temperature ranges from 13 to 18 degrees and the humidity 75 80 percent there was also 85 85 but I understand that it is not easy to have these parameters in fact there are refrigerated cabinets which are called seasonal that this is not in the back of your mind, however for someone who makes cured meats it would be very important to have it because that way it goes without saying that you know that after the cured meats as you have seen it has no preservatives it does not have salinitre the only preserved salt there is always the risk of cobain and that they can get infected, it could have, many are afraid of botulism, I'm right, but if you work the meat well, you keep it in salted blackberry. Sorry, the time it takes is in the fridge. Always work in the end, saying that there shouldn't be any problems. understood and the first quality meat, I recommend that you never take the meat ofi, if it were possible, don't use it but it is also the one that has been vacuum-packed, take the fresh meat just deboned, look at the casing, how it has adhered well, we practically already have completed the work of how here is the cup then the 100 days one hundred days 100 days from 90 to 100 days of maturing we have the one that we made 100 days ago then we have the cup that we left to mature 100 days ago more or less it is this here is our result which in reality he had kept it in his cellar in solara and he brought it to me today so let's go and see how he won the cup after 100 days still good here you are perfect meanwhile I will start to open I hope that to make a good impression now I'll tell you when I see her a bath friend it was this one here cheers to the tour this is dear son I'm not wrong no more half a glass and I eat viki I ask you why after I have to go home it wasn't bad to meet me with stories I can't imagine then if you use the whole cup I soak half a little in the wine for Peligno there's a good job or if you also have to keep it under vacuum because maybe a cup in the air you rarely find like I do we turn on the pinafore and it runs little by little but that what's left for him if you already want to peel it and put it in a vacuum so when you're in a hurry he takes it out of the fridge and slices it without having to do that's what he's doing because it's a little bit you see the casing is a little resistant to let's select the string a little bit patience, in short , if you peel it completely first, after that you have to keep it vacuum-packed, here's Ravin, it's because I'm dry already with my shirt on, you've seen, that is, in fact, there's nothing, you know what Davide does, but I mean, there are people who do things differently, they keep this shirt but it holds without breaking then once sliced when it has shortened this their 0 on the trip round they are not made there are people who do this I am curious to hear of course I would like to see in the meantime today he put two slices of bread like the historian do not heat actually stop turning because I don't want it to burn and no it's beautiful it's Davide he can smell the perfume they lived I would like to see or it's fantastic it's arrived but look at the stuff from the beautiful beautiful one [Music] I could also smell the taste of his at [Music] and right of salt [Music] I would say yes Davide I do it then after many times it's the mouth I also like mongiello a bit real disgusting a bit it stays in your mouth for a while you keep it to create because musculara was born it makes you switch to new muscular that you the lawlor who keeps it in your mouth is the porcellum we say that he manages to place the genoa it will be a nice good match that's fine I'm fine as a mafioso so let's take the bread meanwhile the other one warms up seen for for the photo of rite also this a fort to put it fourth beta that a day in the Medici among carats we are too big to eat after commercials to everyone's health and thanks [Music] and to marry this man moreover he has given him enough fairy tales yes to health the accusation I don't do it anymore it's the fruit of 98 a salute time [Music] for me it's a combination this one that sends better things it's not there in Italy it's an improvised thing it was fine come on it's there no I say lambrusco coupé eve of the earth goes well I love you in Libya because otherwise we'll eat it all here gentlemen and thanks for the vision I hope I was clear I thank giorgino for the visit no no it 's a duty a duty I cut him off he comes here in any case so that then we can't do other things to see again even in a woman it's fine if you want to write to the channel click here and for questions underline infobox I hope I have said everything in the doses but come put it below and see you in the next video bye everyone
