How to MAKE Capocollo / Capicolo at home, CURE and AGE authentically by an Italian скачать в хорошем качестве

How to MAKE Capocollo / Capicolo at home, CURE and AGE authentically by an Italian

Back by popular demand after making our home made salami video, Piero teaches us how to make homemade Capicola / Capocollo or cured and dry-aged pork neck it is out of this world and bursting with flavour! The Capocollo / Capicola is one of italy's most popular charcuterie cuts to make. Very easy to make at home! let us know if you try it out :) Capocollo, coppa, gabagool, or capicola is a traditional Italian and Corsican pork cold cut 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. Get the SKIN here: https://geni.us/DozW Cut lengthways and soak in water, then wrap Coppa. Ingredients: 500g Sea Salt Course 2 Tea Spoons Chilli Flakes 1 Teaspoon Black Pepper 2 Tablespoons Sea Salt Fine Course 1 Teaspoon Rosemary 2 Cloves Garlic Coppa (Muscle from the pork shoulder) Skin Pricker: https://geni.us/MV6IPu String: https://geni.us/MepJCq If you have any queries, please let us know in the comments or contact us through social media. Thank you. 🔊 LIKE ➡ SHARE ➡ SUBSCRIBE ► Subscribe For more: https://tinyurl.com/y42e6xe8 😀 Follow/Like Us Socially 😀 ► Instagram:   / cookingwithpiero   ►Twitter:   / cookingwithan   Edited by Ludo, find him here:   / ludo_pex   #CookingWithAnItalian #Capocollo ‪#Charcuterie