Thankyou for your recipes. I was a butcher and you are, killing me, hahaha. 1.Use a large pvc pipe. 2 Stretch your netting over it. 3.Tie a knot 4. Push meat at the other end. 5 cut and tie knot. Finished. Using butcher Twin, butchers have simple knots that hold meat in a shape and are repeatable at speed. A little harder to explain but I am sure there is an example on youtube. If not let me know and I'll make one. And by the way you have cured these meats perfectly! I will make my own, thankyou!
Grazie for sharing your family recipe! Your explanation of different meat cuts was very helpful and I especially appreciate you including how to store the cured meats! I'm hoping to attempt making my own during the winter months. Too hot & humid here now, even in the basement.
Very nice indeed :) Especially inspiring disclaimer kkk Actually meat like this my ancestors cured from Christmas to haymow and even longer. Eating this next summer was the real hard but tasty challenge. Thank you.
Thank you! There are so many videos about how to make cured meat at home and I was surprised that there were no disclaimers! I believe it is important (especially for beginners) to understand that you need to be careful (and extra clean) when handling raw meat! I also remember that older relatives were hanging sausages in their kitchenettes for ages, but they were storing them in oil that might have helped!!
Thank you so much for your recipe! I can't wait to try it out!i have three 1 kg. Capicolli in the refrigerator hanging now (we don't have a basement) and I will try yours out next. I have one question please, and that is, how long is the capicola good for after its been vaccum packed? Thank you so much. New sub :)
Hello this recipe looks fantastic I'm trying it out today. I have a question you hung these in your basement / celler What's the average temperature of your basement?. This will be the fourth capicola I've made, the others were hung in my curing refrigerator at about 38° Thank you very much for the disclaimer as well.
Thank you! In my basement the temperature is around 50-60 degrees and mid/low humidity. If you cured them in the fridge in the past, it means you have a good fridge. If humidity is too high the capocollo might get moldy!
I like your video very much. I am currently in the process of curing my capicollo but the sheeting is impossible to buy. Confirm baking paper is OK as a substitute
I apologize for the late response, I didn't receive the notification! Yes baking paper is perfect (just remember to "stab" it with a knife to increase breathability). Let me know how your capocollo turns out, I am sure it will be delicious 😋😋😋
I don't have a proper cellar, I just hang them in my basement! A non-frost fridge can be used as well. I would suggest making a small capocollo so it dries faster.
This is true but there is no problem to find the rigth coppa with fat in South América, specially in Brazil (where is the biggest italian population out of Italy, around 30 millions of oriundi) and Argentina too. Tchau. 🤗
Hello, at the start of the video I show the different parts of the pork that are usually used in Italy and the name of the final product. That one I am making is called lonza and it is made with pork loin, which is very lean. I consider lonza easier for beginners because the whole process is more straightforward, hence I decided to show it. I do also make capocollo using pork butt, but the whole process (including finding a nice piece of meat in the US) is more complicated.
Video was too fast, I could not understand half of what she said. and CC did not help at all. However, I would like to use her method if a little better presented because it looks good.
324 volte la parola capocollo, spesso anche 3-4 volte in solo una frase!🤦♂️😁 Poiché il tuo inglese… niente di autentico italiano! Non è meglio parlare la tua lingua e trascrivere sotto in inglese? Le ricette meravigliose, complimenti! 😋
@@robertopreatoniI see, thank you for explaining! Yes, you are right, I didn't use preservatives. I also don't have a chamber with controlled temperature/humidity and I don't like to eyeball when my meat is properly cured. So I weigh it. When the meat's weight reaches the target, it means it's cured. You can leave it longer, but it will only make the meat tougher (especially lonza, which is so lean), salty - and also darker. Lonza (loin) will lean towards a more pinkish color compared to capocollo (shoulder) because of the difference in the meat fiber. Also don't forget that artificial lights might affect the color you see, if you look at the end of the video where the meat is under vacuum, the color is different... different light. Thank you for your constructive comment 😊
Thank you for watching the video! Americans are more patriotic than Italian...never saw a glass cutting board with an Italian flag in 25 years living in Italy. But as soon as I moved to America, everything has a flag
Sweet! I'm making my own capocolla for the first time this week. Thanks for the tips
I am making mine now too, the weather Is perfect 😊. Enjoy!!!
Thankyou for your recipes. I was a butcher and you are, killing me, hahaha. 1.Use a large pvc pipe. 2 Stretch your netting over it. 3.Tie a knot 4. Push meat at the other end. 5 cut and tie knot. Finished. Using butcher Twin, butchers have simple knots that hold meat in a shape and are repeatable at speed. A little harder to explain but I am sure there is an example on youtube. If not let me know and I'll make one. And by the way you have cured these meats perfectly! I will make my own, thankyou!
you speak English with Italian voice. so sweet.
Can't wait to try this recipe. The old school way has one of the best results
Grazie for sharing your family recipe! Your explanation of different meat cuts was very helpful and I especially appreciate you including how to store the cured meats! I'm hoping to attempt making my own during the winter months. Too hot & humid here now, even in the basement.
Very nice indeed :) Especially inspiring disclaimer kkk Actually meat like this my ancestors cured from Christmas to haymow and even longer. Eating this next summer was the real hard but tasty challenge. Thank you.
Thank you! There are so many videos about how to make cured meat at home and I was surprised that there were no disclaimers! I believe it is important (especially for beginners) to understand that you need to be careful (and extra clean) when handling raw meat! I also remember that older relatives were hanging sausages in their kitchenettes for ages, but they were storing them in oil that might have helped!!
Beautiful recipe, Chef! No harmful additives.. Grazie mille. 🌿🙏🧜♂️ From Barcelona.
Beautiful Thank you kindly for sharing
Looks great😊
Excellent tutorial
Glad you think so! 🤗
🎉😊 I like capicola thanks for sharing 🎉
Very interesting 😊
Thank you so much for your recipe! I can't wait to try it out!i have three 1 kg. Capicolli in the refrigerator hanging now (we don't have a basement) and I will try yours out next. I have one question please, and that is, how long is the capicola good for after its been vaccum packed? Thank you so much. New sub :)
Hello this recipe looks fantastic I'm trying it out today. I have a question you hung these in your basement / celler
What's the average temperature of your basement?.
This will be the fourth capicola I've made, the others were hung in my curing refrigerator at about 38°
Thank you very much for the disclaimer as well.
Thank you! In my basement the temperature is around 50-60 degrees and mid/low humidity. If you cured them in the fridge in the past, it means you have a good fridge. If humidity is too high the capocollo might get moldy!
Bravissima😋
Grazie ☺️
what is the temp of your celler your storing this in?
I like to keep white mold but wash green off with white wine vinegar. So you lose 35-37% weight, that’s quite a lot no? Is 30% too little?
If you want to preserve it for a long time (as I do) I suggest at least a 35% weight loss. If you want to eat it fresh, 30% is good
beautiful ,,
Thank you 😊
I like your video very much. I am currently in the process of curing my capicollo but the sheeting is impossible to buy. Confirm baking paper is OK as a substitute
I apologize for the late response, I didn't receive the notification! Yes baking paper is perfect (just remember to "stab" it with a knife to increase breathability). Let me know how your capocollo turns out, I am sure it will be delicious 😋😋😋
It it helps... i use cheese cloth.
Can you hang it in your fridge if you don't have a cellur?
I don't have a proper cellar, I just hang them in my basement! A non-frost fridge can be used as well. I would suggest making a small capocollo so it dries faster.
@@LindasItaliankitchen Awesome tip. Thank you for replying 💫
gabagool? ova' here!
wow ! you are the most beautiful lady ! you make Sofia Loren look regular! yes love your family recipe ! Ciao! I am Calabrese! last name Pizzuti
Thank you so much, you are so kind 😊😊
Vacuum seal the capicola and store in the fridge for another month to stabilize and the dark outer ring goes bye bye!
The recipe information is missing...
Should be listed.
Ingredients are listed in the description, however this is not one of these recipes when you need to measure them.
I bet Mortadella would be harder to make.
I never tried making mortadella...I just like to eat it😋
I like using cheesecloth
Yes, it works as well! Thank you for your comment ☺️
I like your accent
Thank you🤗
My Coppa is losing weight very slowly.... lost 25% in 10 weeks? Is this normal?
It's hard to say without more information. What is the temperature and humidity? Is the place ventilated? Good luck
@@LindasItaliankitchen My Coppa is maturing in the fridge. I have a second Coppa and it has lost 35% of its weight in 7 weeks.
@@rolandgasser6711 is the one loosing the weight slowly very big? The biggest is the longest it will take to lose weight!
@@LindasItaliankitchen That's exactly what's strange. The big Coppa lost the weight quickly.
Now it's been 13 weeks.... 27% loss... it feels hard like a stone! What I do?
🥰🥰
You are a good looking woman
It is very difficulted to ubnderstand
I call it Gabagool
ｐｒｏｍｏｓｍ ✔️
Sharpen your knife 🤦♂️
The capocollo MUST be heavily infiltrated with fat. This is way too lean.
It is difficult to find properly fattened pork outside Southern Europe.
This is true but there is no problem to find the rigth coppa with fat in South América, specially in Brazil (where is the biggest italian population out of Italy, around 30 millions of oriundi) and Argentina too. Tchau. 🤗
Hello, at the start of the video I show the different parts of the pork that are usually used in Italy and the name of the final product. That one I am making is called lonza and it is made with pork loin, which is very lean. I consider lonza easier for beginners because the whole process is more straightforward, hence I decided to show it. I do also make capocollo using pork butt, but the whole process (including finding a nice piece of meat in the US) is more complicated.
I recently went for the first time to an Argentinian restaurant and the meat was superb!
Video was too fast, I could not understand half of what she said. and CC did not help at all. However, I would like to use her method if a little better presented because it looks good.
You can click the wheel and change the playback speed to be slower
@@terriblejustawful2825 Wow, I never knew you could do that!!! That helped!!
Tie it up anyhoo its tight😊
324 volte la parola capocollo, spesso anche 3-4 volte in solo una frase!🤦♂️😁 Poiché il tuo inglese… niente di autentico italiano! Non è meglio parlare la tua lingua e trascrivere sotto in inglese?
Le ricette meravigliose, complimenti! 😋
Grazie! Mi fa piacere che le ricette ti piacciano! Ma davvero ho detto 324 volte capocollo o hai sparato un numero a caso?? 😂😂
That's still raw, not enough cured, sorella!
Elabora fratello! How can you tell?
@@LindasItaliankitchen the colour, you aren't using nitrates, therefore the meat must get darker when properly cured.
@@robertopreatoniI see, thank you for explaining! Yes, you are right, I didn't use preservatives. I also don't have a chamber with controlled temperature/humidity and I don't like to eyeball when my meat is properly cured. So I weigh it. When the meat's weight reaches the target, it means it's cured. You can leave it longer, but it will only make the meat tougher (especially lonza, which is so lean), salty - and also darker. Lonza (loin) will lean towards a more pinkish color compared to capocollo (shoulder) because of the difference in the meat fiber. Also don't forget that artificial lights might affect the color you see, if you look at the end of the video where the meat is under vacuum, the color is different... different light. Thank you for your constructive comment 😊
@@LindasItaliankitchen 😘
should have used an italian flag cutting board not american
Thank you for watching the video! Americans are more patriotic than Italian...never saw a glass cutting board with an Italian flag in 25 years living in Italy. But as soon as I moved to America, everything has a flag
I stopped watching on the USA flag.
Maybe she’s Italian American what’s wrong with the American flag. That was about the cutting board. But love the accent and love the video.
100% Italian, but living in the USA. Ciao
😍😛😍