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Print Recipe
Dried Pork Neck "Koppa" Recipe
Based on a traditional Italian product - coppa. Dried meat is a delicacy made from the meat of the neck and shoulder blades of a pig. Prepare this wonderful pork neck cheesecake by cold drying, and your guests will be delighted.
Course Snacks Ideas
Cuisine Georgian
Cook Time 60 minutes
Servings
Ingredients
Course Snacks Ideas
Cuisine Georgian
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. We take a pig's neck, about 1.5 kg. for convenience, I put a disposable baby diaper on the bottom of the container. They are not expensive. Sprinkle it with salt, lay out the meat and sprinkle the remaining salt on top. Salt should cover the meat from all sides. The diaper will help to absorb all the excess fluid, and we will not have to constantly drain it. We send it to the refrigerator for 3 days.
    We take a pig's neck, about 1.5 kg. for convenience, I put a disposable baby diaper on the bottom of the container. They are not expensive. Sprinkle it with salt, lay out the meat and sprinkle the remaining salt on top. Salt should cover the meat from all sides. The diaper will help to absorb all the excess fluid, and we will not have to constantly drain it. We send it to the refrigerator for 3 days.
  2. After 3 days, we take out the meat, wash it under cold running water. And soak in water for 3 hours to remove excess salt, it is advisable to change the water to fresh every 30 minutes.
    After 3 days, we take out the meat, wash it under cold running water. And soak in water for 3 hours to remove excess salt, it is advisable to change the water to fresh every 30 minutes.
  3. Now you need to compress the meat and remove excess moisture. Wrap the meat in a fresh disposable diaper, put it under load for 1 day in the refrigerator.
    Now you need to compress the meat and remove excess moisture. Wrap the meat in a fresh disposable diaper, put it under load for 1 day in the refrigerator.
  4. After a day, we get a flat, dry piece of meat. Brush it with lemon juice and then spices. Wrap it in gauze.
    After a day, we get a flat, dry piece of meat. Brush it with lemon juice and then spices. Wrap it in gauze.
  5. I don't use rope or elastic bands. To compress the meat and give it a round shape, I use ties.
    I don't use rope or elastic bands. To compress the meat and give it a round shape, I use ties.
  6. I have collected 3 small ones to wrap the meat, but you'd better look for the long ones in advance.
    I have collected 3 small ones to wrap the meat, but you'd better look for the long ones in advance.
  7. This is very convenient, because as we lose weight, we can tighten the meat with ties, giving it the right shape.
    This is very convenient, because as we lose weight, we can tighten the meat with ties, giving it the right shape.
  8. Hang the meat on the refrigerator door or on a cold loggia/balcony (5-12 degrees).
    Hang the meat on the refrigerator door or on a cold loggia/balcony (5-12 degrees).
  9. It is important to ensure air circulation and preferably humidity of 50-70%. During the day, my meat hung in the refrigerator, and at night I hung it on the loggia. It took me 2.5 months.
    It is important to ensure air circulation and preferably humidity of 50-70%. During the day, my meat hung in the refrigerator, and at night I hung it on the loggia. It took me 2.5 months.
  10. Thus, in 2.5 months, the meat lost weight from 1.5 kg to 0.8 grams. Almost half the weight. Let's cut it into pieces.
    Thus, in 2.5 months, the meat lost weight from 1.5 kg to 0.8 grams. Almost half the weight. Let's cut it into pieces.
  11. Bon appetit.
    Bon appetit.
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