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Different sort of baby
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Posted by lomatia Vic Aust (My Page) on Wed, Nov 2, 05 at 21:09
My neighbour in the country makes Coppacolla using, how should I say, "traditional methods". I thought I would give it a go using a bit more science! Just packed it into the casing.
It is Northern Italian product made from pork neck. Takes a while to complete but supposed to taste pretty good.  |
Follow-Up Postings:
RE: Different sort of baby
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| How do you make it? Mmmm...perhaps I don't want to know!!!! |
RE: Different sort of baby
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| Yes, we need more info :) But already I can see your slippery hands and smell the heady spices and garlic. A guess. Yum. |
RE: Different sort of baby
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I used a recipe off the web:
http://home.pacbell.net/lpoli/page0003.htm#DRY
(the coppa product) Didn't use sodium nitrate in the Prague powder just sodium nitrite and added minced garlic instead of garlic powder. Chucked in some pimento, nutmeg and cinnamon for a trial. Got the skin from a mate of mine who runs a smallgoods factory but butchers will have them. Used a pork neck and flavoured the outside with black pepper/glucose mix I think to get the lactic acid formation.
No sign of 'green' which is a good sign and it smells OK. Was very particular re hygiene (That's the old Food Technologist coming out)
Maybe I'll do one for Marysville.(There are plenty of toilets in the houses - just joking) |
RE: Different sort of baby
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I realise this may sound like a tawdry joke, but anything well hung is fine by me.
I ate Goat's Head Soup in Turkey. |
RE: Different sort of baby
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| Is there something similar with beef? I'd love to do something like this with beef. |
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