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Coppa di Parma Finnochio

Coppa di Parma Finnochio


  • 1 attorney
  • 2 g coarse pepper granules per kg (plus 1 g per kg later in the process)
  • 2 g of garlic powder per kg
  • 3 g fennel seeds (plus 1 gram per kg later in the process)
  • 2 g of crushed juniper per kg
  • 50 g dry white wine per kg
  • 1 g laurel powder
  • 45 g colorozo salt per kg
  • Vinegar


Step 1: Remove loose meat particles, bloody spots and the thin hard point where the atlas and the turner (head) have been.

Step 2: Weigh the known attorney (write down your initial weight!) And weigh the required additives. (eg for procesur of 3 kg 135 grams of colorozo salt is needed etc.)

Step 3: Mix the ingredients and rub the attorney with this. Put the attorney at the bovine end.

Step 4: Vacuum the attorney and put it in the fridge for 8 weeks. (±2°C)

Step 5: After 8 weeks you rinse it with vinegar / water. (50/50) Then let it desalt for 12 hours in cold water. Pat dry with a clean cloth

Step 6: Weigh the attorney again and rub it in with 1 gram of black pepper granules per kilo and 3 grams of fennel seeds per kilo. Let the attorney dry for 2 days. (10-12°C 70-75% humidity)

Also rinse the salt from the end of the bag and let it drain for 2 days in cold water.

Step 7: Now allow the coppa to dry for 3 to 6 months in a well-ventilated room at around 15°C. The moisture / weight loss must be 30-35% of the initial weight to get the optimum shelf life.



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