How to make homemade dry cured capocollo / capicola / coppa / lonza. Authentic Italian recipe. скачать в хорошем качестве

How to make homemade dry cured capocollo / capicola / coppa / lonza. Authentic Italian recipe.

In this a very detailed, step by step video with the procedure my family in Italy uses to make capocollo (know also as capicola, gabagool). You will find all the information that you need to able to make this dry cured Italian cut in your house, some variations and tips. In addition I will also explain you what is the difference between capocollo, coppa and lonza (are they different name for the same cured meat or are they different cured cuts?). You will need a nice piece of pork meat (neck or loin), salt, vinegar (or wine) and spices. For more recipes visit my channel with recipes from all around the world (Italian with subtitles): https://www.youtube.com/channel/UCFIr... Chapters: 0:00 Intro 0:27 Disclaimer 0:55 Difference between capocollo, coppa and lonza 3:20 Recipe: initial prepping of the meat 4:19 Salting 6:30 Preparation capocollo: method 1 10:59 Peparation capocollo: method 2 10:42 How to dry capocollo 16:10 A bit of math 17:16 Opening capocollo and tasting 19:42 How to store capocollo