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.
capicola
- Thread starter HopSpunge
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wolfstar
Well-Known Member
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
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
Rob_B
Well-Known Member
Grab Michal Ruhlman & Brian Polcyn's new book Salumi. http://www.amazon.com/dp/0393068595/?tag=skimlinks_replacement-20
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mn_brew
Well-Known Member
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:
Your patience will be rewarded:
mn_brew
Well-Known Member
Thanks. I used Berkshire pork - good fat ratio, deep red flesh. Makes for a nice presentation.
Heck, anything looks better than how it started:
Heck, anything looks better than how it started:
dataz722
Well-Known Member
How did I not know they wrote another book. I guess I know what I am ordering soon.
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lustreking
Well-Known Member
Ok, you have to post about this on the LVHB forum!
