{"id":202628,"title":"Coppa italian\u0103 autentic\u0103","modified":"2026-11-04T14:45:00+01:00","plain":"Coppa de cas\u0103: ceaf\u0103 de porc s\u0103rat\u0103, frecat\u0103 cu rachiu, condimentat\u0103 cu piper \u0219i apoi uscat\u0103 timp de c\u00e2teva luni\n\n\n\nC\u00e2teva felii sub\u021biri de coppa pe un platou de lemn, un pahar \u00een m\u00e2n\u0103 \u0219i aperitivul poate \u00eencepe. Acest mezel tradi\u021bional din ceaf\u0103 de porc are o textur\u0103 care se tope\u0219te \u00een gur\u0103 \u0219i un gust bogat. Dac\u0103 \u00eel prepari acas\u0103, \u00ee\u021bi po\u021bi alege ingredientele \u0219i po\u021bi potrivi condimentele dup\u0103 gust, duc\u00e2nd mai departe un me\u0219te\u0219ug str\u0103vechi. Ai nevoie de r\u0103bdare, dar prima felie \u00ee\u021bi r\u0103spl\u0103te\u0219te a\u0219teptarea: pl\u0103cere garantat\u0103!\n\n\n\nCe este coppa?\n\n\n\nEste o bucat\u0103 de ceaf\u0103 de porc s\u0103rat\u0103 cu grij\u0103, asezonat\u0103 cu mirodenii \u0219i alcool, apoi uscat\u0103 \u00eendelung. Ai grij\u0103 s\u0103 nu o confunzi cu salamul uscat: chiar dac\u0103 unii o \u00eenvelesc \u00een ma\u021b, coppa este, de fapt, o carne uscat\u0103.\n\n\n\nPentru o carne uscat\u0103 mai apropiat\u0103 de tradi\u021bia local\u0103 \u0219i care necesit\u0103 mai pu\u021bin timp, \u00eencearc\u0103 pieptul de ra\u021b\u0103 uscat la frigider\n\n\n\nDin Emilia-Romagna p\u00e2n\u0103 \u00een Corsica\n\n\n\nCoppa provine din Italia, mai precis din Emilia-Romagna, Lombardia \u0219i Piemont. A trecut apoi grani\u021bele, r\u0103sp\u00e2ndindu-se \u00een Corsica \u0219i \u00een unele regiuni din sudul Fran\u021bei.\n\n\n\nNumele s\u0103u vine din italianul \u201ecoppa\u201d, care \u00eenseamn\u0103 ceaf\u0103 \u0219i se refer\u0103 la partea de porc folosit\u0103. \u00cen trecut, se prepara \u00een lunile de iarn\u0103, c\u00e2nd frigul ajuta la conservarea c\u0103rnii.\n\n\n\nDac\u0103 \u00ee\u021bi plac c\u0103rnurile uscate mediteraneene, descoper\u0103 \u0219i re\u021beta de lomo spaniol\n\n\n\nS\u0103rarea \u0219i uscarea au ap\u0103rut ca metode naturale de p\u0103strare a c\u0103rnii pentru mai t\u00e2rziu. Cu timpul, coppa a devenit un preparat clasic al gastronomiei italiene \u0219i corsicane.\n\n\n\nIngredientele principale pentru coppa\n\n\n\nRe\u021beta simpl\u0103 cere pu\u021bine ingrediente: o bucat\u0103 frumoas\u0103 de ceaf\u0103 de porc, sare grunjoas\u0103 c\u00e2t s\u0103 o acopere complet, pu\u021bin rachiu pentru a o masa \u0219i piper sau ardei iute de Espelette pentru a o acoperi. Restul \u00eel face timpul de uscare.\n\n\n\nRepere tehnice pentru o coppa reu\u0219it\u0103\n\n\n\nRe\u021beta ofer\u0103 o metod\u0103 simpl\u0103 de estimare aproximativ\u0103 a timpului de s\u0103rare, care func\u021bioneaz\u0103. Pentru mai mult\u0103 precizie, mai ales la s\u0103rarea \u00een vid (care permite ad\u0103ugarea de mirodenii, vezi cantit\u0103\u021bile de mai jos), calculeaz\u0103 timpul de s\u0103rare astfel: m\u0103soar\u0103 diametrul c\u0103rnii \u00een centimetri, \u00eemparte-l la doi pentru a ob\u021bine raza, apoi adaug\u0103 1. Pentru o bucat\u0103 de carne cu diametrul de 8 cm: 8 \u00f7 2 = 4, apoi 4 + 1 = 5, adic\u0103 5 zile la frigider.\n\n\n\nPentru metoda \u00een vid, care ofer\u0103 mai mult gust, preg\u0103te\u0219te un amestec cu o cantitate de sare egal\u0103 cu 4,5 % din greutatea c\u0103rnii. Pentru fiecare kilogram de carne:\n\n\n\n\n45 g de sare (fin\u0103 sau grunjoas\u0103)\n\n\n\n22,5 g de zah\u0103r brun (adic\u0103 50 % din greutatea s\u0103rii, propor\u021bie care poate fi redus\u0103 p\u00e2n\u0103 la 10 %)\n\n\n\n1 g de piper m\u0103cinat\n\n\n\n1 g de boabe de ienup\u0103r m\u0103cinate\n\n\n\n0,5 g de amestec de 4 mirodenii (disponibil \u00een comer\u021b)\n\n\n\n0,3 g de frunze de dafin m\u0103run\u021bite\n\n\n\n\nFreac\u0103 rapid carnea cu amestecul \u0219i videaz\u0103 totul. Pune la frigider pentru durata calculat\u0103 cu formula de mai sus, mas\u00e2nd \u0219i \u00eentorc\u00e2nd punga din c\u00e2nd \u00een c\u00e2nd, astfel \u00eenc\u00e2t aromele s\u0103 p\u0103trund\u0103 bine.\n\n\n\nPo\u021bi ad\u0103uga mirodenii \u0219i \u00een sarea grunjoas\u0103 din re\u021beta simpl\u0103, dar aromele vor p\u0103trunde mai pu\u021bin dec\u00e2t \u00een cazul metodei \u00een vid.\n\n\n\nAceast\u0103 re\u021bet\u0103 urmeaz\u0103 metoda tradi\u021bional\u0103, f\u0103r\u0103 sare cu nitrit: cantit\u0103\u021bile de sare, temperaturile \u0219i duratele indicate asigur\u0103 conservarea \u0219i trebuie respectate \u00eentocmai, \u00een condi\u021bii de igien\u0103 impecabil\u0103; dac\u0103 preferi o marj\u0103 suplimentar\u0103 de siguran\u021b\u0103, po\u021bi \u00eenlocui o parte din sare cu sare cu un con\u021binut de nitrit de 0,6 %, dozat\u0103 conform indica\u021biilor produc\u0103torului.\n\n\n\nO re\u021bet\u0103 oferit\u0103 de Charcuterie Di Lorenzo\n\n\n\n\n\n\tCoppa italian\u0103 autentic\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 bucat\u0103 frumoas\u0103 de ceaf\u0103 de porcSare grunjoas\u0103 de Gu\u00e9rande (c\u00e2t s\u0103 acopere complet carnea)Pu\u021bin rachiu (sau o b\u0103utur\u0103 alcoolic\u0103 incolor\u0103 care v\u0103 place \u00een mod deosebit)Piper sau ardei iute de Espelette\t\n\t\n\t\tPune\u021bi ceafa de porc la sare timp de 24 de ore pentru fiecare kilogram de carne.Asigura\u021bi-v\u0103 c\u0103 ceafa este acoperit\u0103 complet cu sare grunjoas\u0103, \u00eentr-un recipient \u00eenclinat care s\u0103 permit\u0103 scurgerea apei.Dup\u0103 perioada de s\u0103rare, sp\u0103la\u021bi ceafa sub jet de ap\u0103 pentru a \u00eendep\u0103rta excesul de sare.Zv\u00e2nta\u021bi u\u0219or carnea \u0219i masa\u021bi-o cu rachiu.Lega\u021bi ceafa cu sfoar\u0103, l\u0103s\u00e2nd o bucl\u0103 suficient de lung\u0103 pentru a o ag\u0103\u021ba.T\u0103v\u0103li\u021bi carnea prin piper sau ardei iute de Espelette, astfel \u00eenc\u00e2t s\u0103 fie acoperit\u0103 pe toate p\u0103r\u021bile.Ag\u0103\u021ba\u021bi carnea \u00eentr-un loc r\u0103coros (\u00eentre 8 \u0219i 14\u00b0C) \u0219i aerisit timp de 4 p\u00e2n\u0103 la 6 luni.Uscarea este \u00eencheiat\u0103 c\u00e2nd carnea a pierdut \u00eentre 30 \u0219i 40% din greutatea ini\u021bial\u0103\t\n\t\n\t\tTimpul de s\u0103rare depinde de greutatea fiec\u0103rei buc\u0103\u021bi de carne, nu de greutatea total\u0103, dac\u0103 preg\u0103ti\u021bi mai multe buc\u0103\u021bi.\nDac\u0103 folosi\u021bi sare pentru mezeluri \u00een loc de sare grunjoas\u0103 de Gu\u00e9rande, reduce\u021bi pu\u021bin timpul de s\u0103rare.\nUnii consum\u0103 coppa dup\u0103 3 luni de uscare, \u00eens\u0103 o perioad\u0103 mai lung\u0103 \u00eei confer\u0103 un gust mai bun.\nDurata usc\u0103rii depinde de aerisire \u0219i de temperatur\u0103; ajusta\u021bi-o dup\u0103 preferin\u021be.\n\t\n\t\n\t\tCharcuterie, Viande s\u00e9ch\u00e9eItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/202628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=202628"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/202628\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202169"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=202628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=202628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=202628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}