For lovers of meat snacks, we will cook dried pork neck, which turns out to be very tasty. Thanks to the fibers enveloping the fat, the meat becomes very tender. Step-by-step recipe with a photo. Video recipe.
In America, Capocollo or capicollo is a dried pork neck. However, they say that the Italians were the first to dry it in this way. And the neck should be exclusively from Montalcino. But no matter how they call this appetizer, and whoever came up with it first, today dried pork neck is cooked all over the world. Moreover, it is not difficult to do it yourself at home. We will also learn how to properly cook this meat.
- Since jerky pork neck is raw meat, you should think about the safety of the final product. To do this, buy a quality fresh, non-frozen product.
- Fresh meat should be dry, glossy, and evenly tinged with light pink or pink. If it is very dark, then it belonged to an old animal. It is better not to take this, tk. the finished snack will be tough.
- The smell of a fresh carcass should be pleasant, not musty, not sour, without dampness and rot.
- The structure of good meat is loose. If blood oozes from it, then it was previously frozen. The piece should be dry to the touch, if it is sticky, then it is spoiled.
See also cooking dried pork tenderloin.
- Caloric content per 100 g - 149 kcal.
- Servings - 700 g approx
- Cooking time - 20 days
Ingredients:
- Pork neck - 1 kg
- Ground black pepper - 3 tablespoons
- Salt - 800 g
- Ground nutmeg - 1 tsp
Step by step preparation of Capocollo or dried pork neck, recipe with photo:
1. Wash the chilled pork neck thoroughly under running cold water and dry well. Cut the neck piece into 2-3 pieces to shorten the cooking time.
2. Pour half the salt into a convenient container in a thick layer.
3. Place the meat on a salt pad and cover it thoroughly with the remaining salt. There should be no uncovered gaps on the pork.
4. Cover the container with cling film and refrigerate for 24 hours. From this point on, the natural preservation of meat begins. During this time, the salt will draw out the juice from the meat, the piece will decrease in size, and a liquid will form in the container.
5. Remove the meat and wash it thoroughly, rinsing off all the salt. Then dry well with a paper towel. You can even leave it for 20 minutes at room temperature.
6. Prepare the ingredients for the second stage of cooking: ground black pepper and ground nutmeg.
7. Mix the spice mixture well with each other.
8. Thoroughly coat the meat with the dry mixture. A thin layer of hot spices is a guarantee that harmful microorganisms will not get into the meat, and the product will be stored for a long time.
9. Wrap the meat in paper (two layers) or cotton cloth (gauze, linen). If you wish, you can tighten the pieces tightly with twine. Then refrigerate them for 2-3 weeks. You may need to replace the paper / fabric with a clean cut because they can absorb some moisture. The readiness of capocollo or dried pork neck is determined by the compacted structure and "drying" of the original volume by 30-40%. Then the meat can be served. Cut it into thin slices with a sharp knife. Dried meat perfectly complements fresh vegetables, homemade bread, green salads, pita bread, sandwiches, canapés and unleavened pickled cheeses.
See also the video recipe on how to cook koppa / kappokola - dried pork neck.
