Capocollo / Capicola - Day 2: Rinse, Spicing & Hanging

[@danemmerich6775]

I thought those are called Lomo since the loin was used? Coppa is from the neck? Correct? I think the fat is a key essential part of the meat also.

[@Grubmasters]

Thank you Dan for pointing that out. We are told that what we are making is lonza. From what we understand the families that have taught us both had ancestors that started the tradition a few generations ago in America using pork shoulder. Over the last 30 years they started shifting over to using the loins but continued calling it capicola. I guess they figured that it was the same process but produced a finished product with less fat. The good news is still tastes great. Thank you again.

[@Scrap5000]

Are those pork loins, rather than capccollo?

[@christopherarmstrong2724]

Is putting the Capicolas in oil to prevent them from curing further and becoming more dry? Because the point of curing the meat is to preserve it, I don't think oil is necessary for that.

[@Grubmasters]

Thank you Christopher for asking. The oil keeps the meat from being in contact with air to prevent spoiling. The curing removes the need for refrigeration if not in contact with the air giving a shelf life typically of a year.

[@christopherarmstrong2724]

Grubmasters thanks for clearing that up!

[@kk2ak14]

Teamwork! Nice.

[@mxmdigital]

Looking forward to the result!

[@Grubmasters]

As are we!! We have just a few pieces left from last year’s batch.

[@JentleRain]

They're not dry without the fat?

[@Grubmasters]

Not at all, we slice it very thin. They always make my mouth water 😋. It has a harder texture than what you would get at the deli counter for sure though, but I wouldn’t call it dry. I don’t tend to make sandwiches with it (although you could) but serve as part of a charcuterie board with cheese and olives.

[@JentleRain]

I wish ya did a closer shot so we could see color/texture. I'd like to try it with the loin, it's so hard to get a true coppa in America.

[@ninotraina4406]

So my question is are you using pork shoulder or pork loin what do I ask to Butcher when I go buy the meat

[@lukejosselyn7706]

This is lonza not coppa.

[@Grubmasters]

Thank you Luke. We are told that what we are making is lonza. We came clean in the third video. From what we understand the families that have taught us both had ancestors that started the tradition a few generations ago in America using pork shoulder. Over the last 30 years they started shifting over to using the loins but continued calling it capicola. I guess they figured that it was the same process but produced a finished product with less fat. The good news is still tastes great. Thank you again.

[@paulfur21]

open fiberglass insulation in a garage over meat.

[@TheDjrosty9]

My same thought, trough first second of this video.

[@harrybarker1408]

nice!!!