Capocollo, rich in high biological value proteins, specific vitamins and minerals, belongs to the 1st fundamental group of foods. On the other hand, it also provides a significant amount of fats - some of which are saturated - and cholesterol. It should play a secondary role in the diet, since it is fatty meat. It is always advisable to prepare it naturally, without the addition of oil.
The coppone is a cut of meat consisting of two muscles, located in the external loggia - above the vertebral column - which are interposed between the head of the animal and the thoracic area. Each beast has two, one on the right and one on the left. separated during the slaughter in the two halves, it is a cut of the forequarters. On the palate it is very tasty, for some even too intense.
The coppa lends itself to being eaten fresh and cooked, or seasoned for the production of cured meats. It is one of the most popular and used cuts of pork to be eaten grilled, grilled or in a pan. It also lends itself to cooking in the oven because, being fat and composed of a connective tissue that gelatinizes quite easily, it has the characteristic of remaining very soft. The cured meats, always of the sausage type, can be whole or minced meat, to be eaten raw or cooked. Typical examples are seasoned capocollo, sausages, salami, cotechino, salama da sugo, etc.
In the following article we will focus mainly on the description of the fresh capocollo.
with high biological value, specific vitamins and minerals. It has a high energy intake, a characteristic that can change according to the species, the breed, the state of nutrition and the level of husking of the superficial fat, but not so much as to totally distort this property. Pork and beef capocollo are quite similar and, contrary to what many think, beef is not necessarily leaner than pork.
The calories of the coppone are mainly supplied by lipids, followed by proteins, while the carbohydrates - exclusively of the soluble type - are marginal. Fatty acids are almost equally distributed between saturated and unsaturated, with a slight prevalence of the latter. The single most abundant fraction is that of saturates, followed by monounsaturated and finally by polyunsaturated; among the latter, omega 6 are especially abundant. The peptides have a high biological value, that is, they contain all the essential amino acids in the right quantities and proportions compared to the human model.
Cholesterol is present in significant but acceptable quantities - lower than egg yolk, crustaceans, certain molluscs, offal, fatty and aged cheeses, etc. Capocollo does not contain dietary fiber, gluten and lactose; histamine is absent. or irrelevant. Instead, it has significant amounts of purines and phenylalanine amino acid.
From a vitamin point of view, coppa is a food that does not stand out from the average of meats. It mainly contains water-soluble vitamins of group B, in particular thiamine (vit B1), riboflavin (vit B2), niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12). The fat-soluble vitamins (vit A, vit D, vit E, vit K) seem almost absent or almost irrelevant. Also as regards the mineral salts, the capocollo does not stray too far from its reference food group. The content of phosphorus, iron and zinc is good; it also contains potassium, but it is not to be considered a primary nutritional source of this mineral.
, especially serious. Despite having an acceptable ratio between fatty acids and cholesterol levels, it should be consumed in moderation - occasionally and in small portions - in nutritional therapy for hypercholesterolemia. However, it must be remembered that in dietary therapy against dyslipidemias - but also in that for the treatment of primary arterial hypertension - it would be more appropriate to prefer fishery products, especially fins properly called - rich in omega 3 (EPA and DHA). If not in the presence of overweight, it is considered neutral for the diet against hyperglycemia, hypertriglyceridemia and type 2 diabetes mellitus. Nevertheless, in principle, we could define that this is a food that is not very suitable for any nutritional treatment of clinical relevance; in this case lean meats such as chicken breast, turkey breast, horse muscle, lean fish, low-fat cheeses and a few eggs or just egg whites would be preferred.
Capocollo, rich in high biological value proteins, can help meet the need for essential amino acids, especially in case of increased need - for example:
- pregnancy and breastfeeding
- accretion
- extremely intense and / or prolonged sporting practice
- old age - due to eating disorders and a tendency to geriatric malabsorption
- pathological malabsorption
- specific or generalized malnutrition and defedation etc.
Coppa is one of the products to avoid - especially that obtained from game - or in any case to be consumed with extreme moderation, in case of severe hyperuricemia - tendency to gout - and kidney stones or lithiasis caused by uric acid crystals. It should be completely excluded from the diet for phenylketonuria. On the other hand, it does not show contraindications for lactose intolerance and celiac disease; it should also be harmless for histamine intolerance.
Coppone is an appreciable source of iron, phosphorus, zinc and potassium. Iron is bioavailable and participates in covering the related metabolic needs, higher in fertile women, pregnant women, marathon runners and vegetarians - especially vegans, who however for philosophical reasons choose not to eat it. It should be borne in mind that iron deficiency can lead to iron deficiency anemia. Phosphorus is a particularly abundant mineral constituent in the body, in particular in the bones in the form of hydroxyapatite, in the phospholipids of cell membranes and in nervous tissue, etc. Zinc, on the other hand, is indispensable for hormonal and enzymatic antioxidant production. As anticipated, this food it is not to be considered an essential source of potassium, but it nevertheless participates in satisfying the body's demand - greater in case of increased sweating, for example in sports, increased diuresis and diarrhea; the lack of this alkalizing ion - necessary for the membrane potential and very useful in the fight against primary arterial hypertension - induces, especially related to lack of magnesium and dehydration, the onset of muscle cramps and general weakness.
Capocollo is very rich in B vitamins, all coenzyme factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of the various body tissues.
As anticipated, the cup is not allowed in the vegetarian and vegan diet. It is inadequate for Hindu and Buddhist nutrition; if it is made of beef, it should be considered a kosher and halal food - as long as it meets the specific criteria of slaughter. After total cooking, it is safely allowed in the diet during pregnancy.
The average portion of the cup is about 100 g; up to 150 g, but without added oil, if the subjective energy demand allows it.
by conduction, from metal to meat, irradiation, from the embers to the food, and convection, boiling air from the oven or gas grill. It is not recommended to cook it boiled, by drowning in water or steam, in a pot or vacuum; it has an odor and a decidedly too intense flavor, it does not even lend itself to crudity.
Stir-fried - preferably without oil, natural - the fresh coppa is a valid alternative to the classic steaks of loin, loin or rib, fillet, rump or thigh. We do not recommend additional processes such as flour and breading - especially with egg and / or milk - as the food must tend to release as much fat as possible instead of retaining it. It is therefore deductible that it does not lend itself to frying.
Grilled - either with wood or coal, or with gas - capocollo is one of the founders of the classic pork grill. To be honest, after the chop, it is considered one of the "leanest" elements; the others are: bacon, sausage or tastasale and spare ribs or ribs.
Left whole, possibly enriched with dry rub or salmoriglio, cooked in the oven or on the American barbecue - mixed direct-indirect cooking - coppone is one of the most popular roasts. In addition to constituting the right compromise between quality and price, this cut is characterized by a type and quantity of collagen perfect for long cooking at a controlled temperature. If well worked, it acquires a soft and gelatinous consistency, very similar to that of pulled-pork.
Coppa and capocollo are also synonyms of a particular sausage. This is coppone-based, salted, seasoned and stuffed into natural or synthetic casing, aged for several months - similar to rolled pancetta, culatello and loin.
The coppa is an ingredient widely used to make ground sausages, to be eaten raw or cooked, such as sausage, salami, salama da sugo, pot salami, cotechino etc.
.The coppone, or rather the coppones, consist of the two muscles - one to the right and one to the left of the spine, divided between them by the spinous processes of the vertebrae - which are interposed between the nape and the thoracic portion of the beast. It is obtained from the forequarters of the two half carcasses.
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