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Old 09-11-2012, 03:06 AM   #1
HopSpunge
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Default capicola

Would like to try and make some. The guy down the street gave me a piece of some homade stuff that was awsome. He explained briefly how to make it but was rather vague. Was woundering if anyone here ever tried making it from scrach, or had a recipe. Thanks in advance.

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Old 09-14-2012, 07:53 AM   #2
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If you google it, they will come

BTW, I love the stuff. Gabagoo provolone, sun dried tomato, black olives, banana peppers and a spash of vinagrette on a slab of focaccia...

Worth dying for

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Old 09-15-2012, 02:28 AM   #3
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Grab Michal Ruhlman & Brian Polcyn's new book Salumi. http://www.amazon.com/Salumi-Craft-I...eywords=salumi

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Old 09-17-2012, 12:08 AM   #4
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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:

image-2933945894.jpg

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Old 09-17-2012, 12:15 AM   #5
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Thats some nice lookin stuff mnbrew.

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Old 09-17-2012, 02:04 AM   #6
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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:

image-1510242391.jpg

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Old 09-19-2012, 01:41 PM   #7
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Quote:
Originally Posted by Rob_B View Post
Grab Michal Ruhlman & Brian Polcyn's new book Salumi. http://www.amazon.com/Salumi-Craft-I...eywords=salumi
How did I not know they wrote another book. I guess I know what I am ordering soon.
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Old 09-19-2012, 02:42 PM   #8
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Quote:
Originally Posted by mn_brew View Post
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:

Attachment 75961
Ok, you have to post about this on the LVHB forum!
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