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How to CURE and AGE PORK TENDERLOIN Italian recipe 

cuoredicioccolato
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After the Capocollo, the Lonzino, the Bresaola, the Cacciatorini, the Nduja, the Pancetta, the Mortadella, the Soppressata, the Duck Ham... this list never ends, today we are preparing the PORK MOCETTA which probably doesn't even exist.
Let us know how to improve this recipe and what homemade beer you would like to pair it with; )
Here, on my website 😉 you can find the written recipe: www.cuoredicioccolato.it/en/h...
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19 янв 2020

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Комментарии : 1,2 тыс.   
@Nick-from-norfolk
@Nick-from-norfolk Год назад
Thanks
@flyagaric1607
@flyagaric1607 2 года назад
I love the no fuss, no meaningless chit chat, straightforward approach to making some of the finest foods you can experience. Just about to do this recipe for the first time ever curing. Thank You.
@tomdereu
@tomdereu Год назад
Only Italians can tell how good something tastes with their hands. As soon as he did that I started mouthwatering. Thx for the vid.
@antoonbierman6239
@antoonbierman6239 3 года назад
This man is just a gentleman chef ! Extremely talented ! A simple clear way off showing us to achieve these beautiful recipes to us ! Funny and cheeky! I’ve tried so many off his recepties and all turned out pico bello 👌.for him to give his time to show us !🙏. We should be grateful to him.We should be appreciate his efforts! As I cannot see anything negative about his recipes other than if you are a vegan! I love his manners his ways and presentation and his professionalism,me and the wife stream him on the big screen to prepare us the next day for making his recipes!👍thank you for showing us!
@herbertlumsden3730
@herbertlumsden3730 4 года назад
Love the way he whirls his hands around when it taste good. Reminds me of when a children express pure enjoyment at anything they like alot. Honest and sincere.
@drosophilamelanogaster3957
@drosophilamelanogaster3957 3 года назад
I came across your channel a month ago and immediately made the Cured and aged pork.
@AnthemBassMan
@AnthemBassMan 3 года назад
My Great Grandpa Vito Altieri came from a small village in Southern Italy called Faeto. The village is well known for their prosciutto. It’s called prosciutto di Faeto. This recipe would make him proud!
@viccruikshank6918
@viccruikshank6918 Год назад
On my second batch. Truly amazing. Thank you. You inspired me to by a wine refrigerator that has a temperature range of 50 to 65 degrees just for curing meats and cheeses.
@boettgg1275
@boettgg1275 4 года назад
Pure enjoyment. Pure pleasure in making it yourself and keeping it real. Thank you for showing us. This is pure passion.
@omax1023
@omax1023 3 года назад
Swirling your hands while eating makes it so much better! Bon apetito!
@senseipaans
@senseipaans 4 года назад
Im trying all your recipes. They look great and very simple!
@mathiasgraf3281
@mathiasgraf3281 3 года назад
I tried this recipe and it worked out great. I even tasted my first piece whirling my hand around. Today, I made my second batch. You are doing a great job with your videos ... thank you so much!
@OYXOT
@OYXOT 3 года назад
The sound of ripping that aged meat off the hanger in the fridge is just absolutely satisfying.
@dabend11
@dabend11 4 года назад
Thank you for educating me in the World of cured meat. Having a great time creating my own recipes.
@mr.m.o.g.o.m.
@mr.m.o.g.o.m. 4 года назад
You are great! My wife and I dig your videos and learn a lot. Go ITALY!
@RcaUserNameMine
@RcaUserNameMine 4 года назад
Best part is how "proper" the dude is. Making meats wearing a tie.... awesome video; Thanks!!!!
@Leedash97
@Leedash97 3 года назад
You make these recipes seem so easy to understand, have decided will give this one a go, thank you for the inspiration
@armanzbahrani291
@armanzbahrani291 4 года назад
Dude, I love this guy! hahaha... Especially the hand waves in the end. Good stuff! Subed :)
@David-kj6mj
@David-kj6mj 4 года назад
Amazing my friend, been watching and doing your recipes for the last 2 months "espectacular"
@planecrazyish
@planecrazyish 3 года назад
You are a Master of your craft. Thank you so much for sharing your knowledge with us and for keeping these amazing traditions and skills alive.
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