Pig fattened end (white skin). Approximately 70 cm p / piece
Veteinden / Pig's tail tied off (white skin). Approximately 70 cm p / piece. To be used for: Hausmacher, farmers liver sausage, Berliner, luncheon meat, cooked sausage. The intestines are packed on salt and can be kept for at least 6 months after purchase. Open the packaging and, if the intestines are on a strip, remove them. Rinse the intestines in generously cold water for at least 24 hours (desalting). The intestines are now ready to be stopped. Do you have bowel over? Rinse again for 30 minutes in cold water (remove meat proteins) dry the intestine and repack it again in generous salt. You can repeat this process several times. Keep the intestines in a closed container in a dark place. Recipe Coppa di Parma Finocchio Coppa di Parma is a traditional raw ham type made from the proceurur (boned pork neck) from Italy, known for its white noble mold and aromatic cloak. Requirements: 1 processor 2 grams of coarse black pepper granules per kilo (plus 1 gram per kilo and further process) 2 grams of garlic powder per kilo 3 grams of fennel seed (plus 1 gram per kilo and further process) 2 grams of crushed juniper per kilo 50 grams of white dry wine per kilo 1 gram laurel powder 45 gram colorozo salt per kilo 1 Beef round end, Spool roll red / white, vinegar and vacuum machine. Remove loose flesh particles, bloody spots and the thin hard point where the atlas and the turner (head) have been. Weigh the known processor (note your initial weight!) And weigh the required additives. (eg 135 kg of colorozo salt for processeur of 3 kg) Mix the excipients and rub the processeur well with it. Vacuum the processeur and put it in the refrigerator for 8 weeks (2c). After 8 weeks, finished the process with a water / vinegar solution of 50/50. Let the processeur desalinate for 12 hours in cold water. Dab the processeur dry with a clean (!!) cloth. Once again weigh the processor and rub it in with 1 gram of black pepper granules per kilo and 3 grams of fennel seed per kilo. Allow the processeur to dry for 2 days. (10 / 12c 70/75 air humidity) Also rinse the salt from the end of the bag and let it also drain for 2 days in cold water. After 2 days, press the processeur into the finished bovine end and knot the coppa with the red / white roulade yarn. * Now let the coppa dry for 3 to 6 months in a well ventilated room of approximately 15C. The moisture / weight loss must be 30 to 35% of the initial weight in order to get the optimal shelf life. Points of attention: - Prevent incisions from being more likely to cause harmful bacteria! - Where no incisions can be made, coarse sea salt can be used instead of colorozo salt. - The white dry noble fungus that develops in the groog process gives the coppa an aromatic taste! (do not wash off) - Black and / or green fungi are most likely not noble fungi and should be removed immediately (1 liter of water, 250ml vinegar and 100 grams of colorozo salt) - Instead of a beefy end, you can also use dried hog casings (art. 194005). ) * At the moment of the process it is also possible to lightly smoke the coppa on beech wood. Note cold smoking (max 12c). This does not happen with a Coppa di Parma Traditionale but is a nice variation! Recipe Coppa di Parma Traditional Coppa di Parma is a traditional raw ham type made from the processeur (boned pork neck) from Italy, known for its white noble mold and aromatic cloak. Requirements: 1 processor 2 grams of black pepper granules per kilo (plus 1 gram per kilo and further process) 0.5 grams nutmeg per kilo 0.5 gram cinnamon per kilo 2 grams crushed juniper per kilo 50 grams white dry wine per kilo 45 grams colorozo salt per kilo 1 Bovine end, Klos rollade yarn red / white, Vinegar and vacuum machine. Remove loose flesh particles, bloody spots and the thin hard point where the atlas and the turner (head) have been. Weigh the known processor (note your initial weight!) And weigh the required additives. (eg 135 kg of colorozo salt for processeur of 3 kg) Mix the excipients and rub the processeur well with it. Vacuum the processeur and put it in the refrigerator for 8 weeks (2c). After 8 weeks, finished the process with a water / vinegar solution of 50/50. Let the processeur desalinate for 12 hours in cold water. Dab the processeur dry with a clean (!!) cloth. Once again weigh the processor and rub it in with 1 gram of black pepper granules per kilo. Allow the processeur to dry for 2 days. (10 / 12c 70/75 air humidity) Also rinse the salt from the end of the bag and let it also drain for 2 days in cold water. After 2 days, press the processeur into the finished bovine end and knot the coppa with the red / white roulade yarn. * Now let the coppa dry for 3 to 6 months in a well ventilated room of approximately 15C. The moisture / weight loss must be 30 to 35% of the initial weight in order to get the optimal shelf life. Points of attention: - Prevent incisions from being more likely to cause harmful bacteria! - Where no incisions can be made, coarse sea salt can be used instead of colorozo salt. - The white dry noble fungus that develops in the groog process gives the coppa an aromatic taste! (do not wash off) - Black and / or green fungi are most likely not noble fungi and should be removed immediately (1 liter of water, 250ml vinegar and 100 grams of colorozo salt) - Instead of a beefy end, you can also use dried hog casings (art. 194005). ) * At the moment of the process it is also possible to lightly smoke the coppa on beech wood. Note cold smoking (max 12c). This does not happen with a Coppa di Parma Traditionale but is a nice variation! Recipe Pancetta Traditional Pancetta is a traditional raw bacon type made from the belly (boned off pig's belly) from Italy, known for its white noble mold and aromatic cloak. Requirements: 1 Pigs abdomen boneless and rind 2 grams of black pepper granules per kilo (plus 1 gram per kilo and further process) 2 grams of rosemary per kilo (plus 1 gram per kilo and further process) 1 gram of oregano per kilo of 2 grams crushed juniper per kilo 50 grams of white dry wine per kilo 45 grams of colorozo salt per kilo 1 Beef round end, Klos rollade yarn red / white, vinegar and vacuum machine. Remove loose flesh particles, bloody spots and the nipple edge. Weigh the known belly (note your initial weight!) And weigh out the necessary excipients. (eg for belly of 3 kg is 135 grams of colorozo salt etc) Mix the excipients and rub / massage the belly well. Vacuum the belly and place it in the refrigerator for 2 weeks (2c). After 4 weeks, finish the process with a water / vinegar solution of 50/50. Let the belly desalinate for 12 hours in cold water. Dab the belly dry with a clean (!!) cloth. Once again weigh the belly and rub it in with 1 gram of black pepper granules per kilo and 1 gram of rosemary. Let the stomach dry for 2 days. (10 / 12c 70/75 air humidity) Also rinse the salt from the end of the bag and let it also drain for 2 days in cold water. After 2 days, press the rolled up belly into the watered out beef end and knot the pancetta with the red / white roulade yarn. * Now let the pancetta dry for 3 to 6 months in a well ventilated room of about 15c. The moisture / weight loss must be 30 to 35% of the initial weight in order to get the optimal shelf life. Points of attention: - Prevent incisions from being more likely to cause harmful bacteria! - There should be no air between you when you roll up the belly. Save (!!) this with the flat side of a butcher's ax or heavy pan. - The white dry noble fungus that arises in the dry process gives the pancetta an aromatic taste! (do not wash off) - Black and / or green fungi are most likely not noble fungi and should be removed immediately (1 liter of water, 250ml vinegar and 100 grams of colorozo salt) - Instead of a beefy end, you can also use dried hog casings (art. 194005). ) * At the moment of the process it is also possible to lightly smoke the pancetta on beech wood. Note cold smoking (max 12c). This does not happen with a Pancetta Traditionale but is a nice variation!
