Making Capicola (Capicole) from Scratch Old fashioned traditional Italian way family recipeCAPOCOLLO

[@joaoadelinoa.desouza2899]

I love the video. I literally had "water" in my mouth when you zoomed in on the sliced peace. OMG! Thank you so much for sharing your father's recipe. Cheers from Rio de Janeiro, Brazil.

[@CookingwiththeCoias]

Great to hear from you in Brazil and so glad you enjoyed this episode 😊😊

[@bradleytenderholt5135]

​@@CookingwiththeCoiasfantastic video I subscribed!

[@cryptospacexxxit6281]

South America is nice man I wish I can visit someday

[@richardbowdidge6902]

😅O😂and 900 is 323 3 3 in 2 for a walk with p in the jumparoo so he will have a 22 22 to see if he can come to me for a nap also if he wants to go p 2 and I will 2 be there to p it 2 and he will 323 2 to l3 for p to to get rid 332 I p p3 l2 in l2l but not sure sure what to say 2 2 but it is the one 2 I have been tattooing 2 and the 3rd is a 2 for me me p3p I have 2 k34l4{l{ klkio{ Ol{K, 😊loll😊​

[@richardbowdidge6902]

😅😊9❤

[@BobSallee]

100% old school the right way, 3 thumbs up.

[@rolandgasser6711]

Why not all 4 thumbs up.....? 😂😅

[@BrunaSapochetti]

Thank you so much for showing this meat preserving capicollo video. My father used to make these preserved meats but I never had the chance to see how it was done. He passed away a while back in 2005. You have revived this tradition for me and maybe my family. You can maybe understand how priceless this learning experience really is for me, a thousand thanks, mille grazie!

[@CookingwiththeCoias]

Very sorry that you lost your father back in 2005.... however, I am very happy that you enjoyed this episode and that it has brought tradition back to all your family...just made my day 👍👍

[@BobSallee]

I do my Gabagool almost the same way but, I rinse mine off with red wine and put my netting on and pour louisiana hot sauce over it. Then wipe it off lightly with a paper towel and hang it in a wine fridge at 40 degrees for 102 days or untill firm. The vinegar is a preserative in the hot sauce.. Im 70 and this is my great grandpas recipe that my grandpa and dad used.

[@CookingwiththeCoias]

Thanks for sharing your family tips with us 👍👍👍

[@SpikesStudio3]

Bro, that sounds amazing.

[@Universe3-e7r]

Capocollo 😊

[@jesper1406]

Capocollo. And this is Capocollo Toscana. If you use other parts of meat and perhaps different spices, it can be called Capocollo di suino stagionata or for example Capocollo di Martina Franca. "Gabagollo" - only in US...😂😂😂😂😂😂

[@concernedcitizen9208]

@@CookingwiththeCoiascan you make pulled pork from the rest of the picnic ?

[@chefcitobichi]

I cried tears of joy when watching this, especially when you mentioned your parents. Your strong love for your family can be felt

[@CookingwiththeCoias]

Thanks for such great feedback 🙂

[@lionlight777]

Respect from California. Job well done sir.

[@CookingwiththeCoias]

great to hear from you in California

[@suzannetisseur2872]

I worked in a meat plant as a smoker for 10 years, my dad was in the meat business for 50 years and was well known. Thanks for the video it gives me something new to explore. Your dad was obviously a great man and an inspiration as my dad was to me, thanks again.

[@CookingwiththeCoias]

So glad you enjoyed this episode and yes....our dad's are great👍

[@tanviet76]

*I’m Vietnamese never know this Italian technique. I’ll try this beautiful tradition one day. Thank you for shearing. Happy Holiday.*

[@kentonbrown937]

I'm imagining this using traditional Vietnamese spices, i.e., black pepper, anise, cardamom, ginger, garlic, chili powder, cinnamon, fennel, clove, et al. in some varying combinations... I'd like to try that as a substitute for Lap Xuong or other pork products in recipes!

[@DerAdler82]

I'm Italian and, for the record, this is NOT an *actual* Italian technique of curing meat. Not at all. Just to mention a few oddities, using paprika for seasoning and washing the thing with water at the end of the curing process are two inconceivable things, not only for a real pork butcher but for anyone in Italy. Kinda painful to watch.😁

[@tanviet76]

@@DerAdler82 *Wow, thank you for that information. I really like to learn the real Italian technique one day. Thank again.*

[@1984isnotamanual]

@@DerAdler82Italian American way maybe. I know there can be a lot of differences between Italian and Italian-American food.

[@DerAdler82]

@@1984isnotamanual yes, indeed.

[@rogerpod1137]

This good Teacher doesnt need Gloves ,,pure Gold,,

[@beesharpe2525]

[@jackiechilds8047]

You sound like a gay

[@brandywineblue]

They didn't have or use them back in the day

[@danconstantino1261]

This is what our society needs to do to preserve traditions.. Thank you for sharing!

[@PirateChiefPC1]

There are so many family traditions that are being lost. Thank you for sharing a true treasure and tradition. I love learning how people used to make fine foods for themselves. Ciao!

[@CookingwiththeCoias]

So glad you enjoyed this episode and ciao🙂🙂

[@fredyjeger4164]

I have rarely seen someone explain an age-old Italian recipe to people with such calmness and suvereness. Thank you so much. Grande Docento. Ciao da Cebu, Philippines.

[@CookingwiththeCoias]

Great to hear from you in the Philippines and thanks for such nice feedback 👍👍🙂🙂

[@2treesforsale]

My husband loves cappicole. I didnt know it was so easy to make. Thankyou for this video

[@Cooldadkev]

You are awesome! I’ve always purchased capicole. Never again. You have such a great demeanor. You are like Mr. Rogers as you explain everything so calmly. Thanks so much for a great video using your father‘s technique!

[@CookingwiththeCoias]

So glad you enjoyed this episode and thank you so much for such great feedback 👍👍 Very much appreciated 🙂🙂

[@Lightning-Man-1954]

Evo, you've single-handedly demystified the Art of Salt curing Pork. I have pickled Marlin but buying a Butt of Pork and Surgically remove the Meat for Capricole has moved me to get in Cahoots with an of Italian descent. We have been friends since Kindergarten onlt 65 years. We now love only 1.5 kilometres from each other , often sit in a local park and just talk about food. He recently came back from Abbruzzo, italy...with too much pasta & Pizza. I am of German descent. Wanted to be a Gravestone Engraver in 1975, pursuaded to become a Toolmaker, but if it failed ...being a Butcher was my out into real life. Ige made sausages etc. But never hung meat. Despite shooting many feral Boar & Sow...running down a piglet or 5 as welll. I'll want to do this...but live in a Apartment building. Can i hang it in a meat safe in my lower ground garage. Don't have acfess to a cool or Coldroom. Ill long into at my frieds farm. Sometimes Feral Deer and Stag roam into his property. Which cut of Venison lends itself to becoming a sock filler like your most excellent examples. Please cure some meat with your Grand-children...please plant MEAT seeds into yheir Physce...before the Vegetarians have their implants honesd for implantation. Again, thanks from Down Under! Mike

[@CookingwiththeCoias]

Great to hear from you "down-under" Mike ☺️ You can actually use a refrigerator but just make it hangs freely with nothing touching it and try to keep humidity at around 70% if you can 👍👍

[@robertking2723]

This was great after 80 years I learn how it's made. Thanks I have to go get some ,I've learned something wonderful , Maybe in another 80 years i will make my own ! Thanks again.

[@murkypuddle33]

Great video. Your dad knew what he was talking about with the wine. There's a remarkable difference and it's highly worth the effort and money to wash the salt off with wine

[@melanielotos6139]

This was super entertaining! He’s such a pleasant gentle soul. What a pleasure to listen to him.

[@stevenlewis6781]

Wonderful video. This is what the world needs more of. Traditional food preparation that’s 10X better than store bought and using things everyone has access to and not expensive. Very well done.

[@wllingtonsingh5080]

What a great and honest person who was truly willing to share his experiences.Thanks.

[@CookingwiththeCoias]

So glad you enjoyed this episode and thank you so much for such great feedback 👍👍

[@xBenny_Blanco]

I'm an executive chef of a high end Italian restaurant. You my friend, represent this art to the fullest. Good job, this is great stuff

[@CookingwiththeCoias]

Wow - I am honored with such a nice compliment, let alone from an executive chef :) thank you so much!! Your restaurant must be amazing I'm sure👍👍

[@xBenny_Blanco]

@@CookingwiththeCoias Us chefs actually love learning from people who been doing this as a traditional within the family their whole life. Is an honor for myself. If you ever in CT, we will love to host you. Dinner on me. Keep up the great work my friend.

[@altonraulston2738]

🤥

[@abbasrai44444]

Bu hangi hayvanın eti acaba

[@SuperStonehammer]

@@xBenny_Blanco well big shot…tell me some killer recipes! Lol🤣🙏🏻😊😇 I Hard core East Tennessee Mountains…did our own meat and libations for 100yrs. I send you some 110 Proof Lightning in a jar…and my sausage recipe if you would like…God bless your endeavors!

[@perssoh11]

Very interesting. Will make a try with Swedish wild boar. I think that the extra game taste will make a great capicola.

[@peaceofmindrestoration11]

It will have an accent being Swedish, but should be excellent!

[@perssoh11]

Now it look as a white furry rabbit.... what is the best way to clean it?

[@jamesquinn6874]

@@perssoh11white is good

[@thesayxx]

@@perssoh11if its mouldy you can wash it down with vinegar or rub it down with sauerkraut (thats what we do here) or something acidic, however white mould is good black mould is bad.

[@brianmozer3112]

Thanks so much for sharing your recipe. Does it matter what kind of salt you use? Sea salt better, kosher?

[@robinblackmoor8732]

At the main family compound in Italy, my family makes this and salami. They have a room that is underground, like a root cellar type structure you would have in America. I am not sure how it was in the old days, but now cold air is brought in and regulated from outside with a fan system. My family does the wine rinsing. They make wine, so there was always plenty of it around. You kind of want the mold. Mold kills off anything else that might get on the meat. The mold is harmless and you just wash it off as shown. You almost hate store bought after you have had homemade. You get to spice it exactly how you want at home.

[@CookingwiththeCoias]

Thanks for sharing your family experiences with us👍👍

[@dianer.9203]

What spices are used by your family use to make it hot? Thank you.

[@bandita43]

This is the most authentically engaging and wholesome cooking video on the internet

[@CookingwiththeCoias]

So glad you enjoyed this episode and I must say THANKS for such great feedback 👍👍😊😊

[@Pasites]

I also love fishing and dried meats. Evo, you're a machine. You're content is excellent. It's a great legacy.

[@MikeSmith-go8wk]

It's nice to hear a real gabagool recipe authentic and from generations that go all the way back to the old country

[@CornpopBadDude]

You referring to the Trojans of present-day Turkey? Or after the Trojans migrated to Italy and became slaves to the Etruscans, known as the Romans?

[@CookingwiththeCoias]

Glad you enjoyed this episode and our family tradition 👍👍

[@MikeSmith-go8wk]

@CornpopBadDude actually I was referring to the ancient Ayrians that built the pyramids in present day China. You know the ones where they find the dna is all Caucasian and predate the denosovans.

[@truthjunkie9218]

I'm getting one started tomorrow! Thank you, Sir!

[@CookingwiththeCoias]

happy to hear this :)

[@truthjunkie9218]

@@CookingwiththeCoias It is now hanging. 10/17/2024 2pm. Three months can't come soon enough. I will start another one about a month from now with different seasonings. Thank you once again, Sir. We will be trying some of your other recipes.....like your broiled fish we made last night. Excellent!! Happy Holidays to you and yours!

[@dominicmassaconi6160]

Excellent recipe..trying it now..God bless us everyone..

[@herbie759]

Is that the Latin Mass my friend

[@rmd9032]

Very nice job and well explained! I do mine very similarly except I salt for 2 days, creating a firmer texture. I rinse with white vinegar. I make some with black pepper and others with red pepper. I tie them tightly with kitchen twine and hang them for 2-3 months or until they lose 1/3 of their weight.

[@DatsWhatHeSaid]

The rinsing with (white) vinegar, or with wine, like Ivo said his granddad used to use for rinsing, has the important advantage of _lowering the PH on the surface of the meat considerably,_ and while doing so, killing off all the mold spores trying to establish a foothold on there, until it's dry enough to no longer be viable for spores to germinate anyways. USE VINEGAR OR WINE TO RINSE, GUYS!

[@charlesnoska2225]

I would not use table salt. It is iodized, which only came into existence in 1924. Very nice presentation.

[@973C8]

at what temperature do you age these? I'm in FL and don't have a cold room.

[@DatsWhatHeSaid]

@@973C8 Fridge temperatures, preferably. But well ventilated, so a normal-sized standard (mini)fridge doesn't really work without modifications, or daily manual airing and hygrometer checks. Generally speaking, the colder the better(=safer), as long as it's not freezing. 35 degrees Fahrenheit or 1-2° Celsius (which is barely above freezing) is advised as the perfect curing temperature, but everything within "refrigerator temps" will be good enough. Dry-aging steaks works the same way, and there are a lot of (modern) resources available online. Take a look at some product pages of (usually VERY overpriced) specifically designed dry-aging refrigerators, and you'll have an idea of what'd be _optimal._ A modified mini-fridge, placed in a cool(ish) basement, could theoretically work (depending on your local conditions), and would only cost you a fraction of a pre-fab. The thing is, Florida isn't just a bit warm for meat curing, it can also be _too humid_ for an extended timespan.. And too much humidity = moldy meat. So you would best also get yourself a last-resort emergency air dehumidifier, to switch on when the hygrometer is above 60-80% for more than a day, if you don't yet own one! Good luck in your endeavors!

[@rmd9032]

@@973C8 My dad used to hang them in our basement refrigerator turned up to about 50 degrees and it worked fine

[@pjflynn]

Thank you, you took me back about sixty years to when growing up in my Grandfather's place in the Argentine humid pampas. All farm animals grew foraging freely until butchering.

[@imager8763]

Great video! For tying a knot, a small clamp or chip clip can really help!

[@carneymouse]

Enjoyed the video. To stop the cutting board from sliding on the counter when you are working: place a flattened damp towel, kitchen rag or a few moistened paper towels under it.

[@stevek6921]

A silicone baking mat works well too.

[@dougmuenzen9913]

If I may suggest a better method, put a piece of non-adhesive kitchen cabinet mesh liner under your board. It’s cheap, lasts forever, and most important, it won’t warp a wooden cutting board the way wet towels will eventually do.

[@lisareaume3857]

I LOVE THIS! I am SO going to try this. BUT,I will make it spicy. Thanks for such a great FULL video!

[@nerinat8371]

My mum is 92 and every year we do the same process. Just made the a few weeks ago as we are in Melbourne Aus and winter here... mum has only 7 fingers so she uses a pvc pipe with a wire handle and puts the netting over it and slides the meat inside and slides the meat with net together... looks delicious thanks so much

[@Beebers9962]

Bless her

[@lpaone01]

Very nice, Sir. I have childhood memories of all the meets hanging in our basement as a child.

[@CookingwiththeCoias]

Glad I was able to bring back some great memories for you 👍👍

[@LorenzoGonzalesBrady]

Incredible instructional video. Thank you for sharing. I use bung casings which is a bit messy, but very fun.

[@CookingwiththeCoias]

so glad you enjoyed this episode and thanks so much for writing in :)

[@Robert-s2q4i]

I just found your channel and I am impressed with your talents and skills. I'm a retired Fireman and was the Chef in the Fire 🔥 Department 🏬 Bob Cooney from Utah 😊

[@CookingwiththeCoias]

Great to hear from you in Utah Bob - glad you are enjoying my channel and congratulations on your retirement 👍👍

[@alizarincrimson123]

This was fantastic! Thank you for sharing. I'm doing man. Ordered the mesh and I will be starting after Christmas in early January. I have a 'sun room' that stays cold all winter but never freezes, going to hang it in there. I have a wood fired pizza oven outside and this is going to be use for pizza's throughout 2024! Thanks so much for sharing this. And Merry Christmas!

[@CookingwiththeCoias]

Merry Christmas 👍👍

[@Bamzuz]

I am very fascinated by this video. A very calm instructor - yet passionated - with "simple" receipe of some great food. Can't wait to see his sausage making 🤠

[@1212haro]

Excellent tutorial. We all need to be educated on preserving our own food. This is fermented meat. The best kind for your gut biome. Thank you so much for this educational video. 👏❤️👏❤️

[@CookingwiththeCoias]

so glad you enjoyed this episode :)

[@priority2]

You sir, are one of the best teachers on KZbin. Thank you so much ❤

[@CookingwiththeCoias]

So glad you enjoyed this episode and thanks so much for your kind feedback 👍👍

[@okgearheads3551]

Love your knowledge and the way you teach! Thanks for the great videos

[@herbie759]

Ok already you’re convinced me I’m going to Costco’s to get a butt. And following your instructions. Thank goodness good buddy

[@CookingwiththeCoias]

So glad you are going to give this a try...it really is easy and you are going to love it👍👍

[@someguy-k2h]

Curing, not cooking. I love this way of eating. So much better than cooking with heat.

[@hiraokii]

Wow, thanks for sharing a family recipe. This is very generous of you.

[@denniscompton5800]

I have done this several ways with and without #2, in just salt like this and also with less salt vac packed for a few days flipping it regularly. The thing I noticed was no matter the salt method I could feel the difference in the texture of the meat, it gets noticeably firmer. I didn't have a temp controlled space to hang it and the temperature where I lived at the time was between 15C to 26C and it still always worked out. Humidity was around 75 to 85 at times by the time it had lost 1/3 of it's weight it was covered in mold, it usually took around 7 weeks or so.I wiped the mold off with wine or vinegar and it was great. Thanks for the video,

[@ComboMuster]

@@peterlokin4098 better use white (rose or red) wine it is not that sharp as the vinegar plus it gives a better flavor.

[@goofsaddggkle7351]

Question: How long did you leave it in the salt?

[@Flying_Lexus]

@@goofsaddggkle7351 Just do 15 to 16 hours as the OP suggested.

[@rahulrsaha]

That was a beautiful video. Im Indian and we dont make meats like that but i love prosciutto so came to watch this video and loved your way of making a video. Will make it for sure. Your delivery is excellent!

[@Lividbuffalo]

Ok

[@DatsWhatHeSaid]

Hope you have a well-ventilated walk-in fridge or something similar, because otherwise you'll just give yourself food poisoning, trying to cure meat like this in the Indian climate..

[@1984isnotamanual]

You don’t cure meats in India? I thought they did that everywhere in some way.

[@alanwalker1337]

good job! your directions were very clear! i look forward to making this down the road! thanks again for the great information.

[@truepatriot5945]

Thoroughly enjoyed watching your video. Excellently executed and explained. Thank you for posting.

[@CookingwiththeCoias]

So happy to hear that you enjoyed this video and thanks for such great feedback 👍👍👍

[@kennedy67951]

Very nice demonstration on meat preservation.😊Thanks for sharing.😊

[@CookingwiththeCoias]

So glad to hear that you enjoyed this episode 👍👍

[@EricLelei]

My mother made an African version of this by salting pieces of beef and keeping them above the fireplace. The beef would be dried within a few weeks because of smoking. Sometimes she would use honey instead of salt. RIP sweet Mama ❤❤❤

[@CookingwiththeCoias]

Thanks for sharing your tips with us and nice memories of your mother

[@giuseppeceniccola2245]

Bravo , un vero maestro 🥇👍🇮🇹👋👋

[@hoppy8994]

Great video as always. I do not like when people over salt for days and days. Agree only need 15- 16 hrs based on size. Tip, If you like spicy add hot peppers to the salt. As the meat absorbs the salt, it will draw in the hot spices.

[@CookingwiththeCoias]

Thanks for the tip👍👍

[@rodleger7132]

Love learning the Traditional methods. No chemicals, dyes or anything else. The way it should be.

[@marcoroccoromiti423]

That's a beautiful Capicollo. It reminded me of my grandma. She used to send it to me in northern Italy from Calabria. You have done a perfect job, capicolli done that good are rare, it shows your skills. My only advice is to try to do it with fresh grounded spices. Seems little, but it makes a huge difference. If you use chili peppers of your production, I don't even tell you. Un saluto e un abbraccio dell'Italia 😊

[@CookingwiththeCoias]

So glad you enjoyed this episode and thanks for sharing your tips with us and for the Italian hug👍👍

[@inputnamehere1]

I have vivid memories of visiting my grandma's friends as a kid, they were an Italian / French Canadian couple and the husband would always feed us his homemade cured meats with cheese and fruits until we were about to explode. Thank god for Italian people, their food and their hospitality!

[@brandywineblue]

I always say that the only reason we haven't solved world hunger is because they didn't put Italians in charge of feeding hungry people!

[@maddammkup]

Wow! Thank you. That was a beautiful demonstration. So generous of you to take the time to share it with us.❤

[@cwg73160]

How was it generous? He’s not doing it out of the goodness of his heart. His expectation is to make money from views. You wouldn’t walk out of a restaurant while thanking the owner for their generosity, would you?

[@peterobertucci]

@@cwg73160 Because of his generosity, he is making money. Likes and followers weren't there early on. He did it for free and the following happened.

[@jackiewalchuck387]

What if you live some place warm? Can I put it in the fridge for 3 months?

[@CookingwiththeCoias]

Yes you can use a refrigerator but just make sure it hangs freely with nothing touching it and try to keep humidity at around 70% if you can 👍👍

[@Adam-2112]

Wow, I never realized just how easy capricola is to make! I can't wait to try this out!

[@CookingwiththeCoias]

yes, it really is easy and glad you are going to give it a try :) You are going to love it!!

[@rosenarielohsl2382Forella]

Das war eine wunderbare Demonstration. Von einem Meister für jeden verständlich erklärt. Ich bin offen für jedes selbst hergestellte Lebensmittel. Vielen ,lieben Dank mit freundlichem Gruß von Rosemarie

[@CookingwiththeCoias]

Hallo Rosemary, schön, von dir in Deutschland zu hören :) Ich freue mich sehr, dass dir diese Folge gefallen hat und danke fürs Schreiben

[@rosenarielohsl2382Forella]

@@CookingwiththeCoias ich bleibe auch noch weiter am Ball ⚽️

[@treehouse3240]

Thank you for the lesson. My mother-in-law taught me how to make sausages, but now I have another great recipe (Capicol). Great Video

[@CookingwiththeCoias]

Glad you enjoyed this episode and here's my take on making sausage. kzbin.info/www/bejne/apqsf6KEabp-rtU

[@AlexandroMechina-yb3tf]

Hi, my grandpa did it just that way, the only difference is that he made a paste with the paprika and pepper with a little bit of Grappa . ( you can basically use any white spirit and maybe even whisky) just a little so it gets a thick paste you can rub on the Coppa.

[@stephanieturner7417]

Great video! Can't wait to try this. Question: how cold is your cold room? I live in Massachusetts and I don't have a cold room but I do have a back porch which mimics the outside temp in the winter which could be below freezing . Wondering if that is too cold?

[@CookingwiththeCoias]

Below freezing is too cold - you want the temperature to be above freezing in the 30's F 👍

[@sheila7814]

And no flys on a warm day .

[@spbeckman]

How do you maintain this temperature range? My shed will keep it above freezing, but the afternoon sun heats it will above 40F. Historically, was it made at room temperature instead of chilled? ​@CookingwiththeCoias

[@ThePapabear2012]

I don't know why I never considered making my own hot cappy. Now I have a new entry on the bucket list.

[@CookingwiththeCoias]

That's fantastic!! So glad to hear this 👍👍

[@mattsantana7701]

Great video! Thank you, I always wished I had learned how to cure meat from my Italian and Portuguese relatives. Much appreciated.

[@louisevad6091]

Looks tasty. The other reason to vacuum seal for a month or two after drying the meat is that it equals the the muscle texture from the center to the edge and from the thin parts to the the thicker parts.

[@lindaa2437]

As a little girl I wasn't a huge fan of capicola. That all changed the day I tasted homemade capicola. My friend's mother made it herself and the flavor was out of this world!!! It turns out that I didn't like the overly spicy seasoning used in the store-bought capicola.

[@peteranserin3708]

Gabagool? Over here!

[@MBuck-iw7qn]

Yes!! Enjoyable just to watch this artisan and listen!! Thank you Mr. Coia.

[@CookingwiththeCoias]

Just made my day😊 Thanks for such great feedback and so glad you enjoyed this episode 👍

[@lorim8070]

Oh wow yes! Thank you! So glad I found you! This makes it very economical doesn’t it? Homemade so much better than store bought!. BRAVO!

[@CookingwiththeCoias]

Glad you enjoyed this episode and hope you give this a try someday 👍👍

[@visebes9694]

The trick is having a cantina with the perfect humidity and temperature

[@brian2mee]

What is the right temperature

[@SheMadeWhat]

I think he's saying container lol

[@88KeysIdaho]

I'm not exactly sure what he means by "Cantina." I live in a dry climate, but I'm not sure where I could keep the temp low for 3 months other than the fridge.

[@visebes9694]

@@88KeysIdaho It's a cellar, like where they keep wine barrels

[@88KeysIdaho]

@@visebes9694 Ah. Thanks. I've never heard the term Cantina used to mean a cellar or basement. I thought a Cantina was like a bar or tavern.

[@johnnyk4551]

Man..watching you enjoy your finished product made me smile!! That does look amazing. I’ve been making homemade salami for the past half year…think it’s time to graduate to Capicole! What’s the average temp in your cold room? I wonder if I can build something small with a fan out in my garage. I live in Ohio, if it doesn’t get too crazy cold I wonder if I could pull this off. I also use a wine cooler with a fan for salami. It stays at 54 degrees. Thanks again! We make all our Italian sausage using your recipe. It’s always amazing. 👍

[@CookingwiththeCoias]

so happy to hear you are enjoying my home made Italian sausage recipe and that you now want to make capicola :) the avg temp in my cantina is about 37 - 38 deg F

[@ianphilbrick6296]

Salt used to be worth its weight in gold in ancient times! The word salary comes from the Latin word for salt: sal. Awesome meat and technique!

[@thegogsunit4084]

also the term not worth his salt. Good to know!

[@graphique333]

Beautiful process !!! Mouth watering results ! Thanks so much. ... gonna try this.

[@CookingwiththeCoias]

Glad you enjoyed this episode and happy to hear you are going to make your own.... you're going to love it!!

[@kaianders8773]

Great video. I've watch hundreds of videos on this subject. I've made many successful Capicollas. Thanks. Keep it up.

[@BruceS42]

I just love prosciutto di parma, and now I know another meat I need to try from an Italian deli. This looks like an easy recipe, and a great way to preserve meat. Thank you for your presentation.

[@CookingwiththeCoias]

So glad you enjoyed this episode and hope you give it a try 👍

[@silluciani8207]

It was a pleasure and a privilege meeting you last night. Silvano

[@kentwiseman791]

im starting a deli and stumbled here just poking around. ABSOLUTELY wonderful. Perfect. Thankyou for posting. keep posting:) I bought two old bank buildings with 4 vaults which ii will use as Cantinas. Works nicely i thing. With much love form Sask, Canada.

[@CookingwiththeCoias]

Great to hear from you in Saskatchewan and congratulations on starting your Deli - very exciting!!

[@y.e.2103]

This looks perfect. The technique is quite straightforward and simple as well. We don't eat pork, so I will try a similar technique with lamb shoulder instead and see what the results look and taste like. Thanks a million for this video

[@CookingwiththeCoias]

Very interesting...keep me posted on how your lamb turns out 👍

[@howiewill]

Idk if I will ever do this bc I don’t have a cantina but it is nice to see how it is done. Thank you Sir!

[@CookingwiththeCoias]

You can use a refrigerator, but just make sure that it hangs freely with nothing touching it and try to keep humidity at around 70% if you can 👍👍

[@maurof5748]

Great video. Another item you can use inplace of a casing is a veil, basically a sheet that you can wrap the capicoll in then put it into the net

[@frankbrowning328]

Great video!!!! Simple but perfect! My Dad used to make it and prosciutto in the attic when I was a kid and I never learned how. People, learn from your family members how to make these authentic meats and dishes. Don't let these incredible recipes die off

[@CookingwiththeCoias]

So glad you enjoyed this episode and yes...let's keep the tradition going 👍👍

[@frankbrowning328]

@@CookingwiththeCoias Had to subscribe when I saw that video. Great explanations of procedures and overall easy to follow directions to make your own Capicola. I was wondering if you have ever used any liquid smoke or smoked paprika to give a little smoked flavor to it

[@CookingwiththeCoias]

@@frankbrowning328 I have not, however, if you were to use smoked paprika, it would definitely add a hint of smokiness 👍👍

[@frankbrowning328]

@@CookingwiththeCoias Thanks for the reply. I may try 1 of each

[@countrycookinmama]

Thank you for sharing the precious recipes from your family! I look forward to making my own capicole!

[@khaledgendy3898]

Your English is very clear to understand even the steps is clear thank u

[@andreasdoroshuk4948]

Thank you for sharing your family recipe

[@erichgq1]

I am so looking forward to trying to make this myself. Thank you for taking the time to make this video.

[@CookingwiththeCoias]

So glad you enjoyed this episode and happy to hear that you are going to give this a try....you are going to love it 👍👍

[@ArchangelMichaelable]

Thank you for the great informative video. That capicola looks fantastic!

[@kholt275]

I really like your instruction method. Very informative

[@CookingwiththeCoias]

Thanks for such great feedback - very much appreciated 👍

[@MisterMiller]

I don't think I've ever seen, *EVER* on KZbin, a video with 23K upvotes and ZERO downvotes. I am so impressed right now. (11/4/2024) Also, that looks incredible.

[@CookingwiththeCoias]

So glad you enjoyed this episode and thanks for taking the time to write 👍👍

[@freddysart4005]

Mine has been in the refrigerator for two months now I followed your exact directions. Can’t wait for another maybe six weeks thanks I will let you know how it came out. Thanks again.

[@CookingwiththeCoias]

Sounds great!! Very exciting 👍👍

[@veronicagratzie6066]

I just started salting mine as I watch you! Can not wait it should be done just before Christmas!!!!

[@CookingwiththeCoias]

Will make for a fantastic Christmas treat👍👍

[@mariemeeds3809]

Wisconsin here, I can’t wait to give this a try!! Thanks, friend!!!

[@CookingwiththeCoias]

Great to hear from you in Wisconsin 👍👍

[@josephanthony2865]

I followed your recipe and just pulled down my first finished round. Wow! The flavor is epic and it turned out perfect! I’m going to get the next round started this weekend and serve some of what I just made on a charcuterie board tomorrow! Huge thanks for this vid!

[@CookingwiththeCoias]

Congrats on your first and good job👍👍So glad it was a big success and thanks for writing in to let me know....just made my day😊

[@livehotstreams4226]

made it.thought it came out to hard.gave it away, they sliced it up months later and it was excellent. making more. thanks!

[@CookingwiththeCoias]

glad to hear you made it and it was eventually enjoyed - one small tip...if your capocollo cures too hard, simply wrap it with a damp towel and let it stay wrapped for at least 24 hours (up to 48 hours) and it will soften right up :)

[@herbie759]

Keep it going my friend. Love Italy been there a few times

[@timonkaple-wena6002]

Loved watching this from Papua New Guinea. The American Catholic missionaries had this on their table since 1952. Wondered how it all came about...wonderful food.

[@CookingwiththeCoias]

Great to hear from you in Papua New Guinea and glad you enjoyed this episode 👍👍

[@suzannehousden1779]

Fantastic thanks for sharing! I'm drooling like a fool over here😊

[@chefscorner7063]

Pro Chef w/30+ yrs exp here and OMG that looks amazing. I didn't get a chance to "play" with meat curing, but watching you do this shows just how easy it is. You could experiment forever with different cures, rubs, marinades, etc... Uh oh, my love for cooking may be returning!

[@CookingwiththeCoias]

So happy to hear this and hope you give it a try as it really is very easy👍👍

[@jc301-OTECH]

Great demonstration Mr Coias... Cant wait to copy your families traditional capicola x my mouth watering as you cut into it yumm

[@natertater4024]

I was complaining about letting my bread rest for 8 hours !! Man 3 months is wild lol. Really want to try this Thanks

[@CookingwiththeCoias]

You're going to love it 👍👍