Coppa

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LOUSANTELLO
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Coppa

Post by LOUSANTELLO » Tue Jan 03, 2017 01:54

I just happened to be watching a bunch of cured meat videos on youtube. Of course, there's a ton of family videos, but there's one thing I found interesting and I didn't know what it was. This lady salted the coppa muscles. After salting, she rinsed with water and wine, then seasoned them. Then she wrapped them in what she called "paper". They were thin sheets that she wrapped them in and then netted them for hanging. No casing was used. Does anybody have a clue what this "paper was"? I wish I copied the youtube clip.
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Post by LOUSANTELLO » Tue Jan 03, 2017 01:56

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Butterbean
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Post by Butterbean » Tue Jan 03, 2017 04:53

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redzed
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Post by redzed » Tue Jan 03, 2017 06:40

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Bob K
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Post by Bob K » Tue Jan 03, 2017 13:30

Look more like lonzinos than coppas

In the comment section from the guy who posted the vidio:

paulb4431 month ago
....it is a collagen wrap sheet. she gets it from italy but it is available online
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redzed
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Post by redzed » Tue Jan 03, 2017 16:42

They are pasted hog sheets, aka known as Italian curring wrap sheets in Australia. Some of the vendors in Australia market them as "collagen" which they are not. The sheets are made from from dried hog casings and made in China not Italy. Here is some info from the main manufacturer, a Dutch company with a production plant in China.

http://www.durex-casing.com/en/products ... laminated/

As far as I know, they are not available at the retail level in the Land of Donald, but available in Europe, Canada and Australia.
Last edited by redzed on Tue Jan 03, 2017 21:06, edited 1 time in total.
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Bob K
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Post by Bob K » Tue Jan 03, 2017 17:26

You can get the manufactured collagen sheets in the US from TSM http://www.sausagemaker.com/Collagen-Sh ... 7-1850.htm
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Post by Cabonaia » Tue Jan 03, 2017 19:12

I have some large diameter hog casings that I use for liver sausage. Seems you could split open casings like these and wrap a coppa with overlapping strips, let them dry for a while, and then net the meat. Anyone tried this? It would be cheaper than the beef bungs that I've been using.
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Post by fatboyz » Tue Jan 03, 2017 20:41

Red, where in canada can you get those sheets?
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Post by redzed » Tue Jan 03, 2017 21:04

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Post by fatboyz » Tue Jan 03, 2017 21:47

Thanks Red.
Just ordered some and some beef middles.
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Post by LOUSANTELLO » Tue Jan 03, 2017 21:55

It wasn't even about the price considering the shipping is usually more than the product I need. The bungs were a pain. Some were real tight. I thought this would be easier if it works. I did see a video where they did use an open casing and just wrapped it with no sewing and threw them in a net. Similar concept as the sheets.
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