We use closely-trimmed pork shoulder that’s rubbed with pepper, nutmeg and allspice. COLUMBUS® Dry Coppa is then slowly aged and air dried for at least 45 days, to bring out its full tenderness and fragrance. Great substitute for prosciutto. Our COLUMBUS® Coppa is now clean label which means it is gluten free and doesn’t have artificial ... Capicola is a product made from pork. Specifically, it is made out of the whole muscle that is taken from the neck and shoulder region of a big pig. In this area, there is a good distribution and balance of meat and fat that gives capicola its signature taste. The particular muscle that this cut of meat is taken from is more commonly known as ...Oct 26, 2021 · Always follow these four food safety steps to prevent getting sick from Salmonella: Clean : Wash your hands, utensils, and surfaces often. Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood. Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs. Coppa. A salami of salted, aged pork shoulder, rolled into a short, thick cylinder. Cotechino. A fresh, cured pork sausage made throughout regions in Northern Italy. Mortadella. Similar to the meat that we know as bologna but with a more complex flavor, mortadella is a thick cylinder of cooked salami made with very finely ground pork, studded ...Italian Cured Meats: Coppa (or Capicola) — Ngo Your Meal. A quick guide on Coppa, an Italian cured meat perfect for appetizers or pizza and sandwich toppings.Jan 3, 2024 · WASHINGTON, Jan. 3, 2024 – Fratelli Beretta USA, Inc., a Mount Olive, N.J. establishment, is recalling approximately 11,097 pounds of Busseto Foods brand ready-to-eat charcuterie meat products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. Italian Cured Meats: Coppa (or Capicola) — Ngo Your Meal. A quick guide on Coppa, an Italian cured meat perfect for appetizers or pizza and sandwich toppings.Sep 19, 2023 · True salumi (as opposed to the more general use of the term) are cured meats made from a whole cut of an animal, usually a shoulder or thigh. The most famous of these Italian cold cuts is prosciutto. Salami (singular: salame) are a specific type of salumi that are air dried, smoked or salted and left to age. These are usually what we think of ... Sep 19, 2023 · True salumi (as opposed to the more general use of the term) are cured meats made from a whole cut of an animal, usually a shoulder or thigh. The most famous of these Italian cold cuts is prosciutto. Salami (singular: salame) are a specific type of salumi that are air dried, smoked or salted and left to age. These are usually what we think of ... Coppa is made from the whole pork shoulder, while Capicola is made from the neck and part of the shoulder. This means that Capicola contains more lean meat than Coppa. 3. Texture. Coppa has a chewy texture and a more delicate flavor, while Capicola is often sliced thin and has a more robust flavor. 4. Fat Content. All our products are made using ONTARIO PORK with our Authentic Italian Recipe. INGREDIENTS: Pork, Salt, Dextrose, Ascorbic Acid, Sodium, Nitrite, Bicarbonate.Capicola is a traditional Italian Cold Cut, Dry-Cured meat speciality. It is a whole muscle salume, dry cured carefully and thinly sliced. This cut is also known as Capocollo or Coppa in several parts of Italy and Corsica. The name is compound of the words 'Capo' meaning "head" and 'Collo', meaning "neck", which is related to this cut …Coppa is a high-quality, mild, fresh salted beef. Coppa is known for its outstanding tenderness, juiciness and flavor. The difference between coppa and chorizo is the cut. Coppa is made from loin and tenderloin meat that has been cured and salted. The meat is then aged in the sun for about 20 days.Step 1 – Trimming the coppa from the butt. Whole pork shoulder – pre-trimming. The sort of triangular piece of meat on the left side of the shoulder is the coppa. So, we must separate it from the rest of the shoulder to do our work. Trimming the Lola the Coppa (left) from the pork shoulder/butt.Beyond Meat News: This is the News-site for the company Beyond Meat on Markets Insider Indices Commodities Currencies StocksCoppa, like other cured meats such as prosciutto and salami, is safe to eat raw due to the curing process. The salt and other ingredients used in the curing process help preserve the meat and prevent harmful bacteria from growing. How Do Italians Eat Coppa? In Italy, coppa is commonly eaten sliced thin and served with cheese, olives and bread.21. Porchetta. Last but not least, a must-try type of meat when in Italy is porchetta. Especially popular in the Lazio region, porchetta is a pork roast seasoned with garlic, black pepper, and herbs. If you go to Rome in September, visit the nearby town of Ariccia for the Porchetta Feast.Bring oil to 375° F. Drop pepper slices in 2 or3 at a time, and fry until golden brown, about 2-3 minutes each side. Remove from oil and set on paper towels. Blot the top with a paper towel to remove excess oil. Once the oil is back up to temp, repeat until you're out of pepper slices.This video shows you how to pronounce the name of this Italian Charcuterie called Coppa (board, Salumi, Prosciutto, ham, pancetta, Salumi, dried sausage ... ...Place the pork coppa in the refrigerator for 7 to 15 days. Remember to turn the meat every other day. Take the meat from the bag and gently rinse off some of the seasonings. Avoid over rinsing or you’ll strip the pork coppa off its flavor. In a bowl, mix chipotle, paprika, and chili.Pancetta. ITALY. 4.3. shutterstock. This traditional Italian delicacy is made from salt-cured pork belly, which is occasionally spiced with fennel, pepper, or nutmeg. Unlike other similar cured meats, pancetta is not usually smoked, but merely cured and left to dry, usually for months at a time. Types of Italian Meats include Salami , Soppresata, Prosciutto, Pepperoni and more. Both beef and pork are important in the world of Italian Meats. Spices are also on the center stage of the Italian Meats performance. Italy has been the worldwide pioneer in the techniques of curing meats since ancient Roman times. Place pork, fat side up, in prepared roasting pan. Roast pork, uncovered, in preheated oven 7 hours and 30 minutes. Scatter onions and fennel around pork, and, using tongs, toss in pork drippings ...Jan 29, 2015 ... HomeCured Meatsitalian cold cuts cup. Cured Meats ... Coppa, a worldwide renowned cold cut. It's ... This is because we are talking about a cured ...Gå til opskrift Udskriv. Coppa, Lonzino, Capricola, Capocollo, Finocchiata – der er mange forskellige måder at navngive denne italienske delikatesse på. Fælles for dem alle er at det er en krydret og lufttørret nakkefilet fra grisen. Som med alle andre tørrede kødtyper, så kræver det ikke særlig meget arbejde, men det kræver meget ...Coppa, Capicola, or Capocollo (Italy), is a pork-based cured meat that is spiced to perfection before being sealed, cased, and left to cure for 6 months (or more). Do note, however, that this meat has been found to be dry-smoked rather than cured in some Italian regions, though the curation process is what really gives it its historical flavor ... Preheat oven to 425F. Mix a dry rub by combining the seasonings (or use your favorite) and generously coat the coppa meat all over. Place it in a pan equiped with roasting rack. Alternatively, cut two thick onion slices, place them in a roasting pan and position the seasoned pork collar on top. Cappacuolo is a tender meat from pork shoulder. This type of Italian pork comes from a whole muscle taken from the neck and shoulder region of the hog’s body. The muscle, known as the ‘Coppa,’ weighs around 2.5-3 kilograms. Capicola contains an ideal combination of meat and fat. How Is Cappacuolo Made? Salami: it is one of the oldest Italian cured meats, made with minced meat and several spices. Among the best known specialties we find: Napoli, Milano and Felino PGI salami. Speck: is a cured meat produced with the pork leg that is first smoked and then cured. Its flavor is given by spices such as nutmeg, juniper berries and bay leaves. Simmer 2 hours; discard thyme, bay leaf and rind. Season with salt and pepper. Generously season coppa roast with salt and pepper, place on a rack and roast in a preheated 375 F oven until meat reaches 135 F. Rest 20 minutes before slicing. Meanwhile, toss together charred cabbage with pickled jalapeños and apple.The holiday season is a time for family, friends, and of course, delicious food. If you’re looking to add some Italian flair to your Christmas Eve gathering, we have just the thing...To pan-sear pork coppa steak, heat a skillet or frying pan over medium-high heat. Add a small amount of oil or butter and sear the steak for about 3-4 minutes per side, or until it develops a golden-brown crust. Reduce the heat to medium and continue cooking until it reaches the desired doneness. Coppa is made from the whole pork shoulder, while Capicola is made from the neck and part of the shoulder. This means that Capicola contains more lean meat than Coppa. 3. Texture. Coppa has a chewy texture and a more delicate flavor, while Capicola is often sliced thin and has a more robust flavor. 4. Fat Content. Place the meat in a single layer inside a non-reactive container. Place this container in a sanitized cooler or refrigerator set to a temperature of 36 to 38 degrees Fahrenheit (2 to 3 degrees Celsius). Let it remain there for 9 days. If curing more than one capicola, lay the cuts of meat in a single layer.Sep 2, 2023 · 15. Cacciatorini. hlphoto/Shutterstock. Cacciatorini salami, often referred to as cacciatorini or simply cacciatore, is a type of Italian dry-cured sausage typically made from rough-chopped pork ... Whether you're looking for a hearty addition to your pasta or craving a meatball sub, this recipe has you covered. Meatballs are a top-tier comfort food in any form, whether in a r...Beef bresaola is on the leaner side of Italian cured cuts. Andrei Iakhniuk/Shutterstock. Aside from an obvious difference in color, the garnet-hued bresaola is made from beef, unlike many other ...Coppa. Pancetta. Guanciale. Lardo. Bresaola. I have a little food dance I like to do when the mood strikes. It goes like this: I scrunch my face and wiggle my butt while …Once the froth is all off, move the pot back to the center of the burner. Turn the heat down to a simmer, add all the other ingredients, stir to combine and simmer for at least 3 hours. Older animals will require more time. Soak a large beef casing in warm water with a tablespoon or two of vinegar in it.Hartgrove Coppa. from £5.50. 3 month dry aged Hartgrove Coppa ham. 3 Star Great Taste Award winner. Free range air dried pork, dry cured in a gentle mix of herbs and spices and aged for a minimum of 3 months. A fantastic addition to a British charcuterie sharing board or antipasti selection. Try wrapping around asparagus spears or pickles.Mix the salt and spices together and rub them evenly on all sides of the piece of meat. 4. Put the meat in a bag with the remaining salt and spices. 5. Vacuum seal the meat. 6. Place the bag in the refrigerator for the minimum curing time (1.5 days / cm of meat thickness). Turn the bag over occasionally.The traditional Capocollo di Martina Franca is a popular version of this Italian meat. It is made using pork coppa, which is a cut of meat from the pig’s neck. The meat is seasoned with salt, pepper, and other spices, then rolled and tied with string before being hung to dry. The result is a flavorful and tender meat that is perfect for ...Capocollo di Calabria is made with wine moistened meat from the high part of the leg and then stuffed into a casing. Both of those coppas use a whole cut of meat. This is the most basic difference …Aug 21, 2023 · Capicola, coppa, capocollo, or cappacuolo, is a type of ham that gets its name from the cut of meat it is made from. This cut spans from the neck of a pig to the fourth or fifth rib, connecting the head, called capo, to the shoulder, called collo. What makes this cut of pork so distinct is its lean-to-fat ratio, which is about 70/30, which ... Mix all of the spiced together and rub into the coppa neck muscle. Seal in a ziplock back and store in the fridge, turning it over daily, for 14 days. Remove the coppa and pat dry. Soak the ox bung casings for at least 4 hours or overnight and run some water through to clean thoroughly. Insert the coppa into the ox bung and tie off at each end.When it comes to satisfying your cravings for authentic Italian cuisine, nothing beats dining at a local Italian restaurant. If you’re lucky enough to live in a city with a vibrant...Coppa, Capicola, or Capocollo (Italy), is a pork-based cured meat that is spiced to perfection before being sealed, cased, and left to cure for 6 months (or more). Do note, however, that this meat has been found to be dry-smoked rather than cured in some Italian regions, though the curation process is what really gives it its historical flavor ...Coppa or COPPA may refer to: Capocollo, or coppa, a type of traditional Italian pork cold cut; Montonico bianco, a white Italian wine grape variety grown in ...Local Cold Meats – Coppa Ham. R 46. 100g. Experience the exquisite taste of Coppa Ham, a traditional Italian cured meat that captivates with its rich flavor and tender texture. Made from carefully selected pork shoulder, Coppa Ham is seasoned with aromatic spices and aged to perfection. Add to cart.Are you craving an exquisite dining experience with authentic Italian cuisine? Look no further. In this guide, we will help you find the best fancy Italian restaurants near you. Wh... Coppa Italiana. Coppa is the most famous specialty meat from the Piacenza region. Crafted with meat from the pork neck, salt, and natural flavors, has a delicate scent and an intense aroma. Coppa can be enjoyed as it is, thinly sliced or in gourmet sandwiches and wraps. Imported from Italy and freshly sliced in the USA. This is a simple and easy recipe. You will be surprised what great Italian cold meats ypu can make at home.Capocollo, coppa or capicola is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth …piece, 400 g. Smoked “Coppa” piece. Traditional Italian speciality made from cut, salted, dry cured and smoked pork meat. Ingredienti. Pork meat, salt, spices, ... The coppa is made of the pig’s neck muscle and has a particular texture and taste. 8. Pancetta. The third on the Italian cured meats list which takes us again to Piacenza is the Pancetta. You can find pancetta all over Italy, but again, everywhere is made different, and the Piacentine one is once again the best! Cappacuolo is a tender meat from pork shoulder. This type of Italian pork comes from a whole muscle taken from the neck and shoulder region of the hog’s body. The muscle, known as the ‘Coppa,’ weighs around 2.5-3 kilograms. Capicola contains an ideal combination of meat and fat. How Is Cappacuolo Made?Dec 13, 2021 · Each piece is hand stuffed approx weight 3.5 lb -4 lb/ shelf life 6 months refrigerated. Region: Emilia Romana. Gluten Free. No MSG. Lactose & Dairy Free. Italian Made Coppa - Dry Cured Capicola. Shelf life approx 6 months refrigerated. Slice thin and it will melt in your mouth! Each piece hand stuffed into natural casing - weight varies 3.5. The Story. Capocollo or coppa is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because ...6. Lonza. Photo by Alexandra Moss. Lonza is an air-dried cured pork loin seasoned with a bit of black pepper or fennel. Completely lean, you must slice lonza paper-thin and use a generous dose of extra-virgin olive oil in order to fully bring out its rich flavor. In Italy, lonza is commonly served in the spring.Each piece is hand stuffed approx weight 3.5 lb -4 lb/ shelf life 6 months refrigerated. Region: Emilia Romana. Gluten Free. No MSG. Lactose & Dairy Free. Italian Made Coppa - Dry Cured Capicola. Shelf life approx 6 months refrigerated. Slice thin and it will melt in your mouth! Each piece hand stuffed into natural casing - weight varies 3.5.Oct 26, 2021 · Always follow these four food safety steps to prevent getting sick from Salmonella: Clean : Wash your hands, utensils, and surfaces often. Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood. Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs. Jun 4, 2020 · Attach the tag to the meat. Hang and dry in the curing chamber for about 7 days as per the schedule below in the note section. Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 82% for 3+ months. When the meat is ready, remove the casing, slice as thin as possible and enjoy. Italian cuisine is renowned worldwide for its rich flavors and comforting dishes. One of the most beloved components of Italian cuisine is pasta, and no pasta dish is complete with...Coppa, like other cured meats such as prosciutto and salami, is safe to eat raw due to the curing process. The salt and other ingredients used in the curing process help preserve the meat and prevent harmful bacteria from growing. How Do Italians Eat Coppa? In Italy, coppa is commonly eaten sliced thin and served with cheese, olives and bread.Coppa or COPPA may refer to: Capocollo, or coppa, a type of traditional Italian pork cold cut; Montonico bianco, a white Italian wine grape variety grown in ...Jan 3, 2024 · WASHINGTON, Jan. 3, 2024 – Fratelli Beretta USA, Inc., a Mount Olive, N.J. establishment, is recalling approximately 11,097 pounds of Busseto Foods brand ready-to-eat charcuterie meat products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. Made from the “coppa,” a collection of muscles of the pork that runs through the neck and shoulder (“capo” literally means head, and “collo” means neck), it is a beautifully marbled meat that is 30% fat and 70% lean, making it tender and moist, even after being cured. This Italian cold cut is still made in the traditional way.Remove from refrigerator, rinse the surface with tap water to remove any crystallized salt. Let it dry on the refrigerator’s screen for 3 hours. 1 Tablespoon of brown sugar, 1 teaspoon of black pepper, 1 teaspoon of coarsely ground fennel. Rub into coppa. Stuff the butt into beef bungs or 100 mm collagen casings.Along with well-known varieties like pepperoni and prosciutto di Parma, Italian dried meats include a long list of premium varieties like the spicy hot Calabrese from the Calabria region of Southern Italy. Another popular Italian meat is coppa or capicola, a traditional Corsican cold cut made from the pork shoulder or neck that uses less salt ...A link from Bloomberg A link from Bloomberg A Milan judge found former Italian prime minister Silvio Berlusconi guilty of tax fraud because of a film-rights case involving his tele...Processed with traditional methods. Produced by Citterio with only Italian meat, the coppa, from the underneck of the pork and the lonza, a very lean meat cut ...The Top 10 Italian Meats for the Best Charcuterie Board of the Season! ... Coppa is another popular choice which is recognized as one of the best cold cuts you can choose. It is obtained from pork and is as thinly sliced as Prosciutto. However, it has a much higher fat content. This meat suits fruits and vegetables best and is ideal for a ...Maestri Pork Coppa is a specialty Italian meat Also called "capocollo," this pork cold cut is a delicious choice for sandwiches, salads, and more. This cured meat is seasoned with black pepper and a mild spice blend. Maestri specializes in sourcing the finest specialty meats in Europe, crafted by family-run businesses. Their Coppa Italiana Whole is a dry-cured pork …Aug 27, 2021 · So far, the outbreak has left at least 36 people sick and 12 people hospitalized across 17 states. Of the 36 reported cases, 13 have had the Salmonella Infantis strain and 23 the Salmonella ... Capicola is a traditional Italian Cold Cut, Dry-Cured meat speciality. It is a whole muscle salume, dry cured carefully and thinly sliced. This cut is also known as Capocollo or Coppa in several parts of Italy and Corsica. The name is compound of the words 'Capo' meaning "head" and 'Collo', meaning "neck", which is related to this cut …Apr 8, 2016 · 6. Lonza. Photo by Alexandra Moss. Lonza is an air-dried cured pork loin seasoned with a bit of black pepper or fennel. Completely lean, you must slice lonza paper-thin and use a generous dose of extra-virgin olive oil in order to fully bring out its rich flavor. In Italy, lonza is commonly served in the spring. Aug 26, 2023 · Cappacuolo or Capocollo, sometimes called Capicola or Coppa, is a dry-cured Italian salami typically enjoyed thinly sliced as part of charcuterie boards or antipasto platters. Cappacuolo is a regional Italian dialect version of Capocollo, traditionally made in southern Italy. Gabagool is an Americanized pronunciation or Slang of the word capicola! Spicy Finish. We use closely-trimmed pork shoulder that’s rubbed with crushed red pepper flakes and paprika, then slow-aged and air-dried for at least 45 days to bring out the full tenderness and fragrance of COLUMBUS® Hot Coppa, complemented by a spicy finish. Our COLUMBUS® Hot Coppa is now clean label which means it is gluten free and ...Further traceback of the charcuterie meat used to produce the recalled products is ongoing. WASHINGTON, Jan. 3, 2024 – Fratelli Beretta USA, Inc., a Mount Olive, ... Sweet Sopressata, and Dry Coppa” with lot code L075330300 and “BEST IF USED BY APR 27 24.” The products are sold as a twin pack with two 9-oz. packages.Coppa is a unique pork sausage that has been enjoyed in Italy for an astonishingly long time. In texture the coppa is similar to Prosciutto and when it is ...Processed with traditional methods. Produced by Citterio with only Italian meat, the coppa, from the underneck of the pork and the lonza, a very lean meat cut ...Like its salt-cured sisters, capicola, which can also be called just "coppa," is seasoned with a variety of flavors like wine, garlic, and paprika, stuffed into a meat-based casing, then smoked ...
Types of Italian Meats include Salami , Soppresata, Prosciutto, Pepperoni and more. Both beef and pork are important in the world of Italian Meats. Spices are also on the center stage of the Italian Meats performance. Italy has been the worldwide pioneer in the techniques of curing meats since ancient Roman times. . Avatar movie last airbender
Originating from Parma, Coppa is produced from one of the best cuts of pork: the loin of the neck muscle. The loin is salted and rubbed with a little garlic and pepper, before being hung to dry. Each slice is a perfect composition of sweet and salty flavours, coming from the fat and the meat, joined by a delicate hint of garlic and black pepper.If you’re in the market for a new sofa, you may have come across the name “Natuzzi Italian Leather Sofas.” With their reputation for luxury and quality, it’s no wonder why these so...21. Porchetta. Last but not least, a must-try type of meat when in Italy is porchetta. Especially popular in the Lazio region, porchetta is a pork roast seasoned with garlic, black pepper, and herbs. If you go to Rome in September, visit the nearby town of Ariccia for the Porchetta Feast.Discover the traditional italian and swiss pork cold cut, smoked coppa made from the dry-cured muscle, it offers a delicate flavor and tender texture enjoy it in antipasti, sandwiches, and italian dishes ... Coppa meat, also known as capocollo, is a type of salume made from the dry-cured muscle of the pork shoulder or neck. It is a whole-muscle ...Local Cold Meats – Coppa Ham. R 46. 100g. Experience the exquisite taste of Coppa Ham, a traditional Italian cured meat that captivates with its rich flavor and tender texture. Made from carefully selected pork shoulder, Coppa Ham is seasoned with aromatic spices and aged to perfection. Add to cart.Nov 16, 2012 ... More on http://www.salumi-italiani.it It 'a typical product of the area of Parma and Piacenza Piacenza and Coppa has been awarded with EU ...When constructing a classic antipasto platter, you will want to use cured meats, including the classic salumi of Italy, such as Prosciutto/Parma Ham, Pancetta, Dry-Cured Salami, Coppa, and Bresaola. Whether preparing dinner or an appetizer for your next social gathering or family meal, you might consider constructing an antipasto platter.So far, the outbreak has left at least 36 people sick and 12 people hospitalized across 17 states. Of the 36 reported cases, 13 have had the Salmonella Infantis strain and 23 the Salmonella ...Hot coppa, also knon as capicola, is a delicious Italian meat that can be served in a variety of ways. Here are some popular ways to serve hot coppa: 1. In a sandwich: Hot coppa makes a great addition to any sandwich. Simply layer it on your bread with your favorite toppings like lettuce, tomato, and mayo. 2.3. Store at the Right Temperature. Proper temperature is essential for preserving ‘La Coppa’ and prolonging its shelf life. Aim to store the meat at a temperature between 34°F (1°C) and 39°F (4°C). This temperature range inhibits the growth of harmful bacteria while keeping the meat cool and fresh. Avoid storing ‘La Coppa’ in the ...Simmer 2 hours; discard thyme, bay leaf and rind. Season with salt and pepper. Generously season coppa roast with salt and pepper, place on a rack and roast in a preheated 375 F oven until meat reaches 135 F. Rest 20 minutes before slicing. Meanwhile, toss together charred cabbage with pickled jalapeños and apple.All six Washington cases report consuming some type of Italian-style charcuterie meat prior to their illness. Five out of six Washington cases consumed Fratelli Beretta brand Antipasto Gran Beretta sold at Costco which contains black pepper coated salami, Italian dry salami, dry coppa and prosciutto and is sold as a two-pack. Coppa- Sweet Approx. 1.2lb Beretta's Coppa Sweet. This is one of Fratelli Beretta’s specialty, cured meat, products which offer authentic Italian culture in your home. Beretta’s Coppa Sweet is made premium pork shoulder. The finest and hand-picked pork meat is seasoned with the freshest ingredients before being dry-cured for a full robust ... .