Ibérico Coppa, Cabecero Salume Recipe
Cabecero is the name given to the top loin of the Ibérico pig, the Coppa, or Capocollo. This is the muscle running from the neck of the pig to the ribs, it’s name being a compound of the words...
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Cooking tools:
- Kitchen scale
- Curing chamber
- Hygrometer
- Meat netting
- Butcher's twine
- Mixing bowl
- Zip-top bag
- Paper towel
- Refrigerator
Ingredients
- 1 1/2 kg Cabecero Coppa
- 45g salt
- 13 g pepper
- 1 g cloves, crushed
- 1 g cinnamon powder
- 5 g sweet smoked paprika
- 1/2 meter of ox bung
- 3 3/4 g Cure No 2
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