CAPOCOLLO capicola coppa homemade charcuterie. curing meat. how to make capicola.

curing meat. how to make capicola. Capocollo 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 rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes.
In its production, capocollo is first seasoned often with red, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months. Sometimes the exterior is rubbed with hot paprika before being hung and cured.
Capocollo is esteemed for its delicate flavor and tender, fatty texture, and is often more expensive than salumi. In many countries. It is usually sliced thin for use in antipasto or sandwiches.
1 kg pork neck;
22 g salt;
5 g sugar;
3 g instacure#2
2 g powdered garlic;
2 g allspice;
1 g black pepper;
1 g white pepper;
0,5 g cinnamon;
0,5 g clove;
0,5 g nutmeg;
0,1 g starter culture;
0,1 g penicilium nalgiovense
1 beef bung
WEIGHT LOSS
COPA 1
DAY | WEIGHT | % LOSS
15/08 | 784 g | 0%
10/10 | 504 g | 36%
17/10 | 479 g | 39%
25/10 | 459 g | 42%
01/11 | 450 g | 43%
COPA 2
DAY | WEIGHT | % LOSS
15/08 | 408 g | 0%
10/10 | 271 g | 34%
17/10 | 260 g | 37%
25/10 | 251 g | 39%
01/11 | 248 g | 40%

[@oregonpatriot1570]

I'm only 40 grams away from my coppa being finished. The four month wait has been hard, but another week or two and I'll finally get to taste my 'fennel' coppa!

[@ricardovalentim5177]

faz um video sobre quais equipamentos é necessário pra iniciar na charcutaria.

[@Asia.Le.]

Спасибо за русские субтитры!

[@danieltum445]

Uma dica, faz um gravlax de salmão e uma sugestão de prato pro ano novo.. Abraço

[@HimalayanMotard]

Coisa linda de mais !!!

[@dindim666]

Espetacular, como toda receita aqui feita! Já estou quase virando um charcuteiro! Excelente canal! Parabéns!

[@alissonbarbosa5306]

Obra de arte!!!

[@fabioandre9173]

ficou lindo

[@minerinhonaitalia]

Professor parabéns aprendendo muito

[@user-fy2bl8md4j]

Вы волшебники по мясу!!!!!

[@CarolinaBaunilhada]

Que cor é essa, minha gente?! Perfeita!

[@Silvoflorestal]

Muito bom

[@ricardosalemiriechelmann7364]

Excelente

[@user-nh2bu9xk9y]

Ещё не досмотрел ролик, а уже знаю что супер!

[@stanlinmoreno4466]

Excelente tecnica

[@londonmarcos]

Show de bola! Muito bonito o trabalho e o resultado entao, sensacional!

[@sampasalas]

Que linda e saborosa de ver está sua arte parabéns..

[@danielterrajankoswsky5127]

Fantástico

[@guilhermeemidiodelfini5608]

Excelente! Meus parabéns! Copa linda, imagine o sabor....

[@Tynilla]

Je vais tenter ça ... Surtout l'idée du boyaux de boeuf