Capicola

Air dried cured Meat Techniques

Capicola

Postby BriCan » Tue Oct 11, 2011 5:16 am

Some months ago there was a debate/discussion on how to take off the solid muscle for Capicola, I did say that I would do some that weekend but as usual other things go in the way and the meat was earmarked for sausage. The following was done three weeks ago hopefully it is of use to some.

Pork butt ready to be boned; bone is on the right hand side of the photo
Image

If we follow the natural seam we can peel the solid muscle away from the blade bone.
Image
Image
Solid muscle on the left and blade bone with meat attached on the right
Image
Solid muscle (inside) trimmed
Image
Solid muscle outside (backbone and chine side)
Image
The next photos are of the same except taking apart from the opposite side of the animal to show another view
Image
Image
Image
Image
Image
Ready for curing salt
Image
Applying the spice rub
Image
Beef caps soaking in white wine
Image
Caped and netted
Image
Hanging overnight to allow the excess moisture to drain off
Image
Image
Image
Day two; the start of the drying/curing period
Image
Image

This is at a stage where one has to wait for the drying process to work its course; we should be ready close to Christmas if everything goes well.

Will add as time goes on
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby DanMcG » Tue Oct 11, 2011 7:09 am

Thanks for the tutorial Robert. I can't wait to see the finished product.
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby Yannis » Tue Oct 11, 2011 8:12 pm

Well done again Robert !!!

Can you share the recipe ?
User avatar
Yannis
Registered Member
 
Posts: 95
Joined: Tue May 17, 2011 10:46 am
Location: Athens, Greece

Postby Scotty2 » Wed Oct 12, 2011 12:28 am

It is Capocollo or Coppa. It is the neck/collar of the pig.
Scotty2
Registered Member
 
Posts: 171
Joined: Wed Jan 07, 2009 12:17 pm

Postby BriCan » Wed Oct 12, 2011 4:41 am

Scotty2 wrote:It is Capocollo or Coppa. It is the neck/collar of the pig.


Thanks for the correction Scot, my bad :oops:
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby BriCan » Wed Oct 12, 2011 7:36 am

Scot if I may I am assuming that this is wrong as well. Can you let me know for sure

http://en.wikipedia.org/wiki/Capicola

Thanks
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby Scotty2 » Thu Oct 13, 2011 4:14 pm

Yes, it is incorrect. I assume "capicola," is the anglisized "capocollo."
Scotty2
Registered Member
 
Posts: 171
Joined: Wed Jan 07, 2009 12:17 pm

Postby jasonmolinari » Thu Oct 13, 2011 6:34 pm

look at the Wiki article it even lists "capicolla" as an Americanization of capocollo.

Kind of like pizza with muzz
or "proshu' and melon"
jasonmolinari
Registered Member
 
Posts: 149
Joined: Fri Aug 20, 2004 5:29 pm

Postby wheels » Thu Oct 13, 2011 6:39 pm

As I have difficulty with English, let alone Italian, can someone explain the difference between capocollo, capicollo, capocolla, and coppa please? I assume that the first 3 are just various spellings of the same thing? But, is there a difference between them and coppa?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby jasonmolinari » Thu Oct 13, 2011 6:45 pm

wheels wrote:As I have difficulty with English, let alone Italian, can someone explain the difference between capocollo, capicollo, capocolla, and coppa please? I assume that the first 3 are just various spellings of the same thing? But, is there a difference between them and coppa?

Phil


Capocollo is the southern italian term for coppa. Generally it's the same piece of meat, i'm not 100% sure but i believe some areas of italy take more or less of the muscle in length and width based on their traditions.

Essentially, they're all the same, just differerent words for different dialects and regions
jasonmolinari
Registered Member
 
Posts: 149
Joined: Fri Aug 20, 2004 5:29 pm

Postby wheels » Thu Oct 13, 2011 6:51 pm

Thanks Jason. That's what I thought, but the posts above confused me.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Billy Rhomboid » Thu Oct 13, 2011 8:05 pm

wheels wrote:can someone explain the difference between capocollo, capicollo, capocolla, and coppa please?


or gabbagool, as Tony Soprano would have it.
Billy Rhomboid
Registered Member
 
Posts: 60
Joined: Wed Nov 03, 2010 10:15 am
Location: Wessex

Postby wheels » Thu Oct 13, 2011 8:28 pm

:lol: :lol: :lol: :lol:
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby BriCan » Fri Oct 14, 2011 1:03 am

Thanks’ to every one for the above, but I hate to say this --- I'm still confused and I really do not wish to upset or offend with using the wrong word (s) :oops:
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby Scotty2 » Fri Oct 14, 2011 4:01 am

Use coppa or Capocollo
Scotty2
Registered Member
 
Posts: 171
Joined: Wed Jan 07, 2009 12:17 pm

Next

Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 7 guests

cron