Recipe of the Day
Out of context: Reply #29
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- maquito2
Capicolla
Mi grandmother called it "Coppa", but I learned from the internetz it's more commonly named Capicolla, or Capocollo.
Ingredients:
Pork shoulder
Salt
Cayenne Pepper
Paprika
Cord
Paper4 days cold stored in salt, a lot of salt... covered in. It may release liquid. Throw away liquid, put more salt... fridge (repeat).
Day 4: remove salt. Clean with water. Mix up Pepper, Paprika, and rub it wildly. Punch it and make it absorb all that spice. Make sure it's all covered up in the red hot mix.
Tie up - you may use different techniques, google it. Cover in paper, tie up again. Make some holes for it to breathe, and hang in a fresh, cold place. Do not fridge. We don't want more humidity outside than inside the meat, it may cause mold. Write down the date you hanged it, trust me. Wait 1 month. If it causes mold, rinse it out with a wet piece of paper. Aaaand Pronto!
- Curious, I looked up for recipes and there's a wide variety of different ingredients and timings fyi... This one works, I can tell you.maquito
- Fuck me, that's brave! I love Lonza/Lomo, which is similar to this I reckon - Might have to give it a go sometime. End result looks delicious - good job, M!detritus
- Tks detritus!! Give it a try, share some pics!maquito
- what cut of meat?Gnash
- pork shouldermonospaced
- lol, how'd i miss that in the list. derpGnash