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.
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.
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.
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.
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.
