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-   -   capicola (http://www.homebrewtalk.com/f172/capicola-353556/)

mn_brew 09-17-2012 12:08 AM

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Do a search for Coppa and you will find what you are looking for. The Wrightfood blog has some nice info as does Molinari's Cured Meats blog. I've made three batches so far using info from these two guys and the results have been fantastic. Start with good raw product, watch your sanitation, keep accurate notes and be patient.

Your patience will be rewarded:

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mn_brew 09-17-2012 02:04 AM

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Thanks. I used Berkshire pork - good fat ratio, deep red flesh. Makes for a nice presentation.

Heck, anything looks better than how it started:

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