Sweet! I'm making my own capocolla for the first time this week. Thanks for the tips

@LindasItaliankitchen

3 ай бұрын

I am making mine now too, the weather Is perfect 😊. Enjoy!!!

Thankyou for your recipes. I was a butcher and you are, killing me, hahaha. 1.Use a large pvc pipe. 2 Stretch your netting over it. 3.Tie a knot 4. Push meat at the other end. 5 cut and tie knot. Finished. Using butcher Twin, butchers have simple knots that hold meat in a shape and are repeatable at speed. A little harder to explain but I am sure there is an example on youtube. If not let me know and I'll make one. And by the way you have cured these meats perfectly! I will make my own, thankyou!

Beautiful Thank you kindly for sharing

🎉😊 I like capicola thanks for sharing 🎉

Excellent tutorial

@LindasItaliankitchen

5 ай бұрын

Glad you think so! 🤗

Very nice indeed :) Especially inspiring disclaimer kkk Actually meat like this my ancestors cured from Christmas to haymow and even longer. Eating this next summer was the real hard but tasty challenge. Thank you.

@LindasItaliankitchen

5 ай бұрын

Thank you! There are so many videos about how to make cured meat at home and I was surprised that there were no disclaimers! I believe it is important (especially for beginners) to understand that you need to be careful (and extra clean) when handling raw meat! I also remember that older relatives were hanging sausages in their kitchenettes for ages, but they were storing them in oil that might have helped!!

Bravissima😋

@LindasItaliankitchen

Ай бұрын

Grazie ☺️

beautiful ,,

@LindasItaliankitchen

3 ай бұрын

Thank you 😊

Hello this recipe looks fantastic I'm trying it out today. I have a question you hung these in your basement / celler What's the average temperature of your basement?. This will be the fourth capicola I've made, the others were hung in my curing refrigerator at about 38° Thank you very much for the disclaimer as well.

@LindasItaliankitchen

Ай бұрын

Thank you! In my basement the temperature is around 50-60 degrees and mid/low humidity. If you cured them in the fridge in the past, it means you have a good fridge. If humidity is too high the capocollo might get moldy!

I like your accent

@LindasItaliankitchen

Ай бұрын

Thank you🤗

I like your video very much. I am currently in the process of curing my capicollo but the sheeting is impossible to buy. Confirm baking paper is OK as a substitute

@LindasItaliankitchen

5 ай бұрын

I apologize for the late response, I didn't receive the notification! Yes baking paper is perfect (just remember to "stab" it with a knife to increase breathability). Let me know how your capocollo turns out, I am sure it will be delicious 😋😋😋

@frankpicillo9527

5 ай бұрын

It it helps... i use cheese cloth.

I like using cheesecloth

@LindasItaliankitchen

Ай бұрын

Yes, it works as well! Thank you for your comment ☺️

Can you hang it in your fridge if you don't have a cellur?

@LindasItaliankitchen

Ай бұрын

I don't have a proper cellar, I just hang them in my basement! A non-frost fridge can be used as well. I would suggest making a small capocollo so it dries faster.

@HeyYuh542

Ай бұрын

@@LindasItaliankitchen Awesome tip. Thank you for replying 💫

🥰🥰

The recipe information is missing... Should be listed.

@LindasItaliankitchen

Ай бұрын

Ingredients are listed in the description, however this is not one of these recipes when you need to measure them.

wow ! you are the most beautiful lady ! you make Sofia Loren look regular! yes love your family recipe ! Ciao! I am Calabrese! last name Pizzuti

@LindasItaliankitchen

3 ай бұрын

Thank you so much, you are so kind 😊😊

I bet Mortadella would be harder to make.

@LindasItaliankitchen

3 ай бұрын

I never tried making mortadella...I just like to eat it😋

I call it Gabagool

ｐｒｏｍｏｓｍ ✔️

The capocollo MUST be heavily infiltrated with fat. This is way too lean. It is difficult to find properly fattened pork outside Southern Europe.

@sergiobaccho2889

7 ай бұрын

This is true but there is no problem to find the rigth coppa with fat in South América, specially in Brazil (where is the biggest italian population out of Italy, around 30 millions of oriundi) and Argentina too. Tchau. 🤗

@LindasItaliankitchen

5 ай бұрын

Hello, at the start of the video I show the different parts of the pork that are usually used in Italy and the name of the final product. That one I am making is called lonza and it is made with pork loin, which is very lean. I consider lonza easier for beginners because the whole process is more straightforward, hence I decided to show it. I do also make capocollo using pork butt, but the whole process (including finding a nice piece of meat in the US) is more complicated.

@LindasItaliankitchen

5 ай бұрын

I recently went for the first time to an Argentinian restaurant and the meat was superb!

324 volte la parola capocollo, spesso anche 3-4 volte in solo una frase!🤦‍♂️😁 Poiché il tuo inglese… niente di autentico italiano! Non è meglio parlare la tua lingua e trascrivere sotto in inglese? Le ricette meravigliose, complimenti! 😋

@LindasItaliankitchen

Ай бұрын

Grazie! Mi fa piacere che le ricette ti piacciano! Ma davvero ho detto 324 volte capocollo o hai sparato un numero a caso?? 😂😂

That's still raw, not enough cured, sorella!

should have used an italian flag cutting board not american

@LindasItaliankitchen

Ай бұрын

Thank you for watching the video! Americans are more patriotic than Italian...never saw a glass cutting board with an Italian flag in 25 years living in Italy. But as soon as I moved to America, everything has a flag

@gustavopierani1499

Ай бұрын

I stopped watching on the USA flag.

😍😛😍

Maybe she’s Italian American what’s wrong with the American flag. That was about the cutting board. But love the accent and love the video.

@LindasItaliankitchen

Ай бұрын

100% Italian, but living in the USA. Ciao