How to make homemade dry cured capocollo / capicola / coppa / lonza. Authentic Italian recipe.

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In this a very detailed, step by step video with the procedure my family in Italy uses to make capocollo (know also as capicola, gabagool). You will find all the information that you need to able to make this dry cured Italian cut in your house, some variations and tips.
In addition I will also explain you what is the difference between capocollo, coppa and lonza (are they different name for the same cured meat or are they different cured cuts?).
You will need a nice piece of pork meat (neck or loin), salt, vinegar (or wine) and spices.
For more recipes visit my channel with recipes from all around the world (Italian with subtitles):
ru-vid.com/show-UCFIr...
Chapters:
0:00 Intro
0:27 Disclaimer
0:55 Difference between capocollo, coppa and lonza
3:20 Recipe: initial prepping of the meat
4:19 Salting
6:30 Preparation capocollo: method 1
10:59 Peparation capocollo: method 2
10:42 How to dry capocollo
16:10 A bit of math
17:16 Opening capocollo and tasting
19:42 How to store capocollo

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Опубликовано:

14 июл 2024

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Комментарии : 54

@petrus1490 13 дней назад

you speak English with Italian voice. so sweet.

@Mixdplate 7 дней назад

Grazie for sharing your family recipe! Your explanation of different meat cuts was very helpful and I especially appreciate you including how to store the cured meats! I'm hoping to attempt making my own during the winter months. Too hot & humid here now, even in the basement.

@philipjonsen3215 6 месяцев назад

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

@LindasItaliankitchen 4 месяца назад

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

@mumssimplerecipes4245 2 года назад

Beautiful Thank you kindly for sharing

@elchagie Год назад

🎉😊 I like capicola thanks for sharing 🎉

@Pike31415 9 месяцев назад

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 6 месяцев назад

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!!

@petermaderer8533 9 месяцев назад

Excellent tutorial

@LindasItaliankitchen 6 месяцев назад

Glad you think so! 🤗

@steinetrinder696 2 месяца назад

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!

@nelloagostini4389 4 месяца назад

Bravissima😋

@LindasItaliankitchen 2 месяца назад

Grazie ☺️

@russgarvin5107 3 месяца назад

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 2 месяца назад

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!

@tankarian1987 5 месяцев назад

beautiful ,,

@LindasItaliankitchen 4 месяца назад

Thank you 😊

@LatrinaDeshawntey 5 месяцев назад

🥰🥰

@richardboisvert9998 5 месяцев назад

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 4 месяца назад

Thank you so much, you are so kind 😊😊

@ragnarb100 3 месяца назад

I like using cheesecloth

@LindasItaliankitchen 2 месяца назад

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

@vks4917 8 месяцев назад

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 6 месяцев назад

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 6 месяцев назад

It it helps... i use cheese cloth.

@boopoopies 3 месяца назад

I like your accent

@LindasItaliankitchen 2 месяца назад

Thank you🤗

@HeyYuh542 3 месяца назад

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

@LindasItaliankitchen 2 месяца назад

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 2 месяца назад

@@LindasItaliankitchen Awesome tip. Thank you for replying 💫

@rolandgasser6711 2 месяца назад

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

@LindasItaliankitchen 2 месяца назад

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

@typeviic1 6 месяцев назад

I bet Mortadella would be harder to make.

@LindasItaliankitchen 4 месяца назад

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

@gudmundurThor96Nr2 5 месяцев назад

I call it Gabagool

@pamelamedina4809 2 года назад

ｐｒｏｍｏｓｍ ✔️

@centurione6489 8 месяцев назад

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 8 месяцев назад

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 6 месяцев назад

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 6 месяцев назад

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

@dennisschell5543 8 месяцев назад

😍😛😍

@albyalberto5536 4 месяца назад

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 2 месяца назад

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

@robertopreatoni7911 Месяц назад

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

@LindasItaliankitchen 18 дней назад

Elabora fratello! How can you tell?

@robertopreatoni7911 18 дней назад

@@LindasItaliankitchen the colour, you aren't using nitrates, therefore the meat must get darker when properly cured.

@LindasItaliankitchen 17 дней назад

@@robertopreatoni7911I see, thank you for explaining! Yes, you are right, I didn't use preservatives. I also don't have a chamber with controlled temperature/humidity and I don't like to eyeball when my meat is properly cured. So I weigh it. When the meat's weight reaches the target, it means it's cured. You can leave it longer, but it will only make the meat tougher (especially lonza, which is so lean), salty - and also darker. Lonza (loin) will lean towards a more pinkish color compared to capocollo (shoulder) because of the difference in the meat fiber. Also don't forget that artificial lights might affect the color you see, if you look at the end of the video where the meat is under vacuum, the color is different... different light. Thank you for your constructive comment 😊

@robertopreatoni7911 17 дней назад

@@LindasItaliankitchen 😘

@francocecchetto2554 3 месяца назад

should have used an italian flag cutting board not american

@LindasItaliankitchen 2 месяца назад

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