FIAMBRE CASERO SIN QUIMICOS: COPPA | Episodio 414

And hello friends, how are you? I'm Carmen. You're at Puig Ltd. Mari and today I bring you a charcuterie recipe. You'll see what a good thing. Today we're going to make a drink. An Italian recipe very similar to Bondiola. It's made with the same piece of meat. It is the neck of the pig or as we call it in Spain 'the lean head and well it is a real delight we have to have a little patience because it is one of the preparations that due to the size of the piece it takes a little bit to cure but as You always know that we are going to do it inside the refrigerator to avoid problems and after waiting you will see a truly wonderful result, so I invite you to stay and watch this video and also subscribe to my YouTube channel if you haven't already.

You are there and we remind you that at the end of the video, as always, there are all the ingredients and also the quantities, so let's prepare this delicious drink. Here we have the ingredients to make our drink. For this, we will need a piece of meat. In Spain, we call this piece of meat. lean head or head of lean and look in other places it is known as pork neck it is a quite fatty part it has streaks of fat as you can see and well in this piece specifically it weighs a kilo and a half that for one part then once we are done with We are going to need the salting process to season our glass.

Here I have garlic powder, pepper and then I am going to add these spices. Normally here we do it with garlic powder and pepper. Open, I am also going to add a little basil and thyme. Because I really like the touch that the lemon juice and coarse salt gives it. You see this type of salt with which we will salt the glass. First of all, we have to have our piece of meat very dry, that is, if it has any remains We are going to dry it very well with kitchen paper. We will need a glass tray, for example, of the appropriate size to fit the meat inside, so now what we are going to do is put a first layer of coarse salt on the base. and on it we are going to put our piece of meat we have to cover it completely with the salt we emphasize where there are little holes so that the salt can enter and on this part we also rub a little so that the salt penetrates the meat we give it like a massage Once we have the meat completely covered with salt, we are going to cover it transparently and we are going to take it to the refrigerator.

We are going to keep this meat in the refrigerator like this for three days but we are going to check it daily because as soon as it starts to have liquids that will go releasing the meat we have to remove them I want to show you that the meat after a day in the refrigerator mi6 I'm here begins to release all those liquids that what we are going to do now is to remove them arrive we have removed them as you see all the liquid that it had a little bit of salt the one that was moister and now what I will do is put a little more salt to cover those parts that have not been covered and we take it back to the refrigerator here we now have our meat after three days in the refrigerator And now I want you to see if it has lost volume.

You see what I'm going to do is to rinse it very very very well under the cold water tap rinse it perfectly until it doesn't have any salt rinse the meat very well under the tap look I want you to observe since after three days in salt it has lost a lot of liquid so the meat has lost a lot of volume now what we are going to do is I am going to put it in a large container in which it fits and we are going to have this meat covered in water for three hours because if not the problem is that it will be salty so three hours in water here in water and every 30 minutes what I am going to do is take out the meat, throw away the water and add clean water After three hours of soaking the meat and rinsing the pnc and changing the water every 30 minutes, look at how it turned out.

Now we have to dry it very well. I will first dry it with a clean cotton cloth and then I will continue drying it with paper. kitchen now I'm drying it with kitchen paper it's very important to dry it well because once we have it well it's removed look what we're going to do is I have a clean cotton cloth here and I'm going to wrap the piece of meat in it look I'm going to wrap I'm going to give it a little round shape once I have it wrapped like this I'm going to put this little board on top and I'm going to put weight on it I'm going to have it with this weight inside the refrigerator one day it's already been a day in the refrigerator We are going to remove the weight and look here we already have the meat and now what we are going to do is we are going to give it a round shape because as you can see it has remained a little flattened so with our hands a little round shape I am going to put it back here in the source because here I have the juice of a lemon and I am going to add the juice of a lemon because it is going to help us because it is like an antiseptic, not to prevent sweet bacteria from appearing, we face the meat with lemon juice for all the Now we are going to prepare the spice mixture.

I have put the garlic powder, the thyme, I am also going to put the basil and the pepper and I am going to mix well with the spoon. I am going to dry it a little because since we have coated it with the lemon, we are going to remove it. a little bit of moisture, just a little, I put it back in the dish and now we're going to rub it with the spice mixture 2. Look, I have a piece of cheesecloth here that you can buy at the pharmacy and here I'm going to wrap the piece of meat.

It's worth trying to shape it more or less round, okay, you can flatten it a little so that it doesn't end up too flat, so it will be rounder later, well, we're not going to wrap it here in the house very tightly, as tight as you can, and now what we're going to do is tie it with a thread to cook very tight and that it is very tight and now what we will do is hydrate the entire piece, sometimes I put it here so you can see, nothing is very simple, it is going to do the tying, you see that it is like this tight, look, we already have it, you see tied and now I advise you that if you have this type of mesh you put it here because because it is going to be more rounded I am going to help myself with a glass and put it in this mesh so I can easily put it on the piece of meat so let's Now stretch like this until we reach the end.

This is a good system to put this mesh on without too much difficulty. So we will tie a knot here and you see that we are left with this mesh in a much rounder shape, but I'm already telling you that yes. You don't have it, nothing's wrong, read, I pressed it very well and that's it, well, we already have our glass formed here. Look, today I'm already looking forward to it being ready to eat. Look, the ideal thing is that we hang it in the refrigerator because you already know that I all cold sausages, but since it weighs a lot, if you don't have a place in the refrigerator that can hold this weight because it weighs a lot, we will be able to put it on a plate with a rack so that the air can flow over and under and we turn it around. but I'm already telling you that if you can hang it, it's ideal because we already have it in the refrigerator hanging, as you can see, well, nothing, we already have our glass here, the wait has been worth it and to look at how this is, I want to tell you that it is important whenever we sometimes get a little nervous because we want it to be there and we touch it and we see that it is hard but what is going to give us the certainty that this piece is correctly dried is what I have already explained to you once, we always have to start from the raw weight When we started making the cold cuts, this piece of loin head weighed one and a half kilos.

Now we are going to weigh it and it has to weigh 30% less, which means that it will have to be between one kilo fifty and one kilo sixty, ten grams up or down. nothing happens so let's check how much it weighs it's worth we'll see it perfect look at this weight this piece after now I'm going to tell you how long it has been in the refrigerator drying it weighs a kilo 58 perfect we have it ideal it's quite hard to the touch But I'm telling you that it has to be that way, otherwise the meat is not actively cured.

How long have I had this piece of meat hanging in the refrigerator? Well, I've had it from April 26th to June 1st. That means it's been there for a while. month and a week in each case the time may vary a little but keep in mind that the reference that you must always take into account to know that it is correctly cured is that it has lost 30% of the weight once dried to its raw weight. We start looking and untying the knot at this end because I try to reuse everything as much as possible and I am going to reuse this mesh because they are not cheap and also because it is a bit difficult to find them so you see I have untied one of the ends and I am going to save it for reuse it in another cold meat now we are going to cut it well since it has lost weight it is easy to remove it is the cord and if not then we cut it well it really is that it does not come out without being cut you see I also want to reuse the cord we can also reuse the gauze I will explain to you How to clean it, do not put it in the washing machine with other clothes or add bleach or things like that.

What we are going to do is put hot water in a saucepan and we will use it to try to remove as much of the dirt as possible and then Well, we'll take it out and that's it, my goodness, my goodness, look look look at this how is it look but well well but well well spectacular here it is a little soft but that's because it has fat but for the rest look you see how hard it is I advise you if you have one lunch slicer Now I'm going to cut a little but then I'm going to cut it with the lunch slicer and vacuum pack it.

I'll make envelopes and that way I'll have a cup for quite some time cut finely and all equally, that is, I advise you to invest if you like to make cold cuts at home in a slicer and in a cold cuts packer in me in my little box in my amazon favorites I will leave you recommendations we are going to start cutting for the reason this is quite complicated but it is good to look at this now, which is the little point that it is What is most difficult is how good it looks. We are going to put it on.

The ideal thing, as I told you, is to cut it with a meat slicer. It is quite dry and even more so, since I have almost no strength in my hands, but look at this and what it looks like, then I am going to cut this little bit that is in principle and then I'm going to help myself with the slicer and you already have a sample of how it looks if we cut it with the slicer you see this is brutal not the next thing here we have a glass for a few portions and now Then I wanted you to see the cut, the cut if we do it with a knife because obviously it will come out thicker, we also can't eat it but I advise you if you have a cold cuts slicer, you can do it better this way because they come out finer and more homogeneous, I hope.

If you liked this recipe, you are encouraged to make it. It is a matter of a little time, waiting a little more than a month and then enjoying this wonder that you receive to the fullest. You have seen, I have taken out the mesh to reuse it and even the thread. because hey you have to recycle and nothing I hope for you as always in the next video recipe a big big big kiss and see you soon