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

[@mr.c8033]

4:45 In case you were wondering, it's a "dry curing wrap", or a "collagen sheet".

[@alemihaila]

I am from romania and you made my day happy.your capacollo it's genius

[@CookingwithanItalian]

Thank you very much. Ciaoooo 👋👋👋

[@lillyadamo]

i'm going to do this and show my nonna, i hope she's proud of me! great video and fantastic channel :)

[@CookingwithanItalian]

Thank you very much, and your nonna 100%gonna be proud of you. Ciaoooo 😘

[@alessandraxoxo2754]

Followed your salami recipe and it turned out better than I expected. Hope to see much more videos from you ^^

[@CookingwithanItalian]

Well done.

[@annamariaayyad2891]

Thank you for this great content. I was born in the Molise region of Italy (castropignano) and immigrated to Toronto as a child. I am now 61 but fondly remember helping my father make sausage, salami and capicollo. He made the best sausage which he would cure and then jar in oil or lard. It was a delicacy that melted in the mouth. I wish I could recreate the capicollo now but our climate is so humid in Toronto and I do not have a nice dry wine cellar to cure the capicollo. My dad has passed so I can't ask him but I am happy I came across your channel. Thank you.

[@CookingwithanItalian]

I know Molise,l. Come from Puglia. If you want make capocollo, you can do it in normal fridge, like I show you in the video. And if you need any help let me know. Ciaoooo 👋👋👋

[@delawariand9860]

Great video, I'm going to try this recipe!

[@CookingwithanItalian]

Thank you very much, and let me know what you think. Ciaoooo

[@brendonlewis1386]

Hey Paulie thanks for teaching me

[@CookingwithanItalian]

No problem, enjoy!

[@pattiscarola3594]

We followed your exact instructions and wow! So delicious 8:47 8:48

[@CookingwithanItalian]

I am very happy you like it, and thank you for watching us. Ciaoooo 👋👋👋😁

[@World0fWowcraft]

I woke up this mornin' and got some gabagool.

[@CookingwithanItalian]

I love me some gabagool in the morning!

[@AndyGenova-jr9ol]

Was she blonde

[@Thebigmilkfish]

What size skin do you use to wrap the meat in? The link shows the tube type for making sausages. Thank you for sharing

[@CookingwithanItalian]

You have to ask your butcher. 👋

[@emmwhite3945]

You are awesome 🛎❤️😊✅🇨🇦

[@CookingwithanItalian]

Thank you very much.. 😁😁😜😜Ciaoooo

[@kraken7353]

Excellent presentation! Consider myself subscribed

[@CookingwithanItalian]

Thank you very much. ❤️

[@blakesinclair6331]

Best video, easiest and simplest thank you very much god bless

[@CookingwithanItalian]

Glad it helped

[@moussajoubi2574]

What the NAME of the papier that you use it to rub the meat 👋🙏🏼🕊?

[@CookingwithanItalian]

Skin for salami.

[@CookingwithanItalian]

Ask your butcher 😁😁😁👋👋

[@moussajoubi2574]

@@CookingwithanItalian you could answer in better way , couldn’t you ?

[@Stoops1973]

What is the casing that you wrap it up in before you tie it with the string? I saw one cook use pork stomach.

[@CookingwithanItalian]

Pork stomach is fine. 👋👋

[@fortunatapelillo6294]

Mmm! Fantastico!

[@CookingwithanItalian]

Ciao Fortunata, ti assicuro che è delizioso. Ti mando un mega bacione ❤️❤️

[@fortunatapelillo6294]

@@CookingwithanItalian non ho dubbi! Sempre TOP!

[@ian10452]

Do you leave 48 hrs at room temperature, the video said refrigerator

[@CookingwithanItalian]

24/48 h. Room temperature

[@ian10452]

@@CookingwithanItalian Thank you very much!

[@xthe_moonx]

can u use cheese cloth for the wrap instead of collagen?

[@CookingwithanItalian]

Yes you can. 👋👋

[@mafiasentinel7040]

Hey paulie! I got two gabagool, capocol and a prosciut!

[@CookingwithanItalian]

That's great, enjoy!

[@paulmarkham9689]

Well done!:-)

[@CookingwithanItalian]

Thank you very much 👋👋👋

[@eazyrider6122]

Nice job just one question i have. Do you prick the casing to remove any posible air trapped in with the meat like you do with salami?.

[@CookingwithanItalian]

Hi. Yes I prick it like salami to remove any possible air. Thanks watching us. Ciao

[@cachi-7878]

I think he had the toothpick for that but forgot to show us… 😉

[@TheCraftCookhouse]

Love your video - but where can I get that wrap for the casing?

[@CookingwithanItalian]

It's in the description, you can cut lengthways and wrap the capocollo with it, thank you

[@marcelcanicchio8877]

Can you tell me please how much milimitres your casing on amazon because i want a try your recipe thanks

[@marinopuntel1802]

Bravissimo.

[@CookingwithanItalian]

Grazie mille. Ciao

[@grantdries8674]

You’ll channel will blow up don’t worry

[@CookingwithanItalian]

Ciao Grant thanks a lot. I hope see you soon, ciaooo 😁😁😁😁

[@daveb6283]

Love your authentic way to cure your capocolla at least itsn’t with bag sealer. It’s not the same texture and Well , perfection :-). Hope to see more video :-)

[@CookingwithanItalian]

Thank you for the lovely comment, ill be making more videos like this soon👍

[@Darklight689]

I thought the curing process removed the need for refrigeration. You can’t just hang it in the kitchen for a few weeks?

[@CookingwithanItalian]

If in your kitchen you have 10°/13° yes you can. 👍

[@rolandgasser6711]

My capicola now it's been 13 weeks.... 27% loss... it feels hard like a stone! What I do?

[@CookingwithanItalian]

Cut it, and enjoy. Let me know what you think about it. 😁😁

[@rolandgasser6711]

@@CookingwithanItalian I did cut it now. The color is very nice and it's delicious. Thank you for your advice!

[@CookingwithanItalian]

I am very happy for you. Ciaooo

[@НадеждаГлазырина-ч4ц]

You never use Cure#2 with a sea salt to avoid Botulinum bacterias. Is it OK?

[@CookingwithanItalian]

Yes, the sea salt will start the process of pulling the water out and the drying process will make it safe.

[@martinopalmieri7203]

I know you said Rock salt, but will Idoized salt really make that much of a difference.?

[@CookingwithanItalian]

Hi Martino, sea salt is the best to use as it is all natural ingredients, but feel free to use what you have and see if it works 👍

[@blakesinclair6331]

Hell yes never use iodized salt NEVER sea salt or kosher salt

[@peterrezac881]

@@blakesinclair6331 You are clearly talking nonsense. Do you read before you post your comments?

[@blakesinclair6331]

@@peterrezac881 you use sea salt or kosher salt to dry age meat

[@blakesinclair6331]

@@peterrezac881 so clearly you use iodized salt have fun

[@quattro4468]

Can I cure it in a cedar box?

[@CookingwithanItalian]

Yes, you can.

[@nigellee9824]

Re visiting the video, after going to town to buy the shoulder, I ordered my elastic netting off the Internet, a bit expensive with the delivery and tax... but things have to be done right....

[@CookingwithanItalian]

Yes do it properly, follow the video, and let me know if you need any help. Ciaoooo

[@nigellee9824]

@CookingwithanItalian that's so nice.....pretty sure I'm on the right track...I used to make cheese, a kind of Lancashire style, that was so good, so I should be okay, keep on making the videos..perhaps you could do one on cheese making...

[@DeeInTheHouse]

...did you poke the coppa with the tooth pick?

[@CookingwithanItalian]

Yes.

[@architeuthis2002]

What did you wrap it with? Cane out amazing!

[@CookingwithanItalian]

Heya, thanks for watching, it is natural pork skin dried, you can use it for many charcuterie products such as bresaola, salami, capicollo etc. Ciao

[@НадеждаГлазырина-ч4ц]

@@CookingwithanItalian Thanks a lot. Btw, can we use some collagen wrapping if we don't have a pork skin?

[@pirantotto]

The best..!

[@CookingwithanItalian]

Grazie mille 😘😘😘👍

[@mariadig74]

Chef Piero nr. 1

[@CookingwithanItalian]

Ciao Nino, ti mando un abbraccio forte forte 😘😘

[@mr.c8033]

Fred Flintsonei - YaBaGabaGoooool

[@danelampe1639]

Anyone here after watching sopranos?

[@quattro4468]

As a real italian what do you feel when they call it gabagool?

[@CookingwithanItalian]

I’d feel better if they pronounced it properly but I love the sound of it, got to get me some gabagool in the morning! Also people can call it what they want as long as the methods of making it don’t change!

[@nigellee9824]

Judging by the electrical outlet on the wall, he’s doing this in England, only the most cultured Italians move to the UK…

[@CookingwithanItalian]

Yes you right 😁😁

[@dominiccavaiuolo1110]

Please turn off background music

[@CookingwithanItalian]

👍👍

[@SplinterAce]

Gabagool? OVA HERE!

[@CookingwithanItalian]

Get it while you can!

[@maxoobbxxx8032]

[@dbldekr]

Gabagool? OVA HERE 👇👇

[@BarberShave19]

Gabagool? Ovuh here!

[@sincsys]

You really need to kill that background music. You're already difficult to understand. Capiche ?

[@CookingwithanItalian]

Thanks for watching sorry, I think the newer videos its quieter, maybe cc helps understand? thank you