Gotta love those old Italian ladies from the old country. They lived through the hard times so they respect the ingredients and value the materials that go into the final product. Great video.
Absolutely wonderful. The nonna is so charming. The recipe is spot on. And the coffee can trick is pure gold!!! Thank you so much. Peace and love to all of you.
I just love when she goes back to her native Italian!!!! She's a real spitfire! I bet she never took any crap from her kids!! She's the best. She had me smiling and laughing through this whole video!!!!!!!
Thank you for the video. My family and I live in Calabria, Italy, in the province of Cosenza. We are Americans who have lived here over 3 years and we have wanted to make capicola for quite some time. Many offers from our neighbors to help us, but we can’t ever get our act together. After watching your video with clear instructions, we felt confident in our ability to prepare our capicola. We appreciate your efforts to document, and share the process. We hope you and your family enjoy a wonderful year. Tanti Saluti.
Your mom is Beautiful and knows her stuff! God Bless her ! And thank her for the wonderful video... My Mom was born in Italy, but did not know how to make this stuff. They came from a Fishing town. Thanks again....
What a great Vid, Love the old ways. No pink salt and all natural. Thank you for sharing this and especially keeping the old ways alive. Gma is awesome!
I grew up in CT. My cousins lived in Rocky Hill too, but that is the Greek side of the family. My Italian Grandparents passed before I was born. Thank you for sharing and uploading this video! That knowledge is priceless!
Thank you so very much for sharing. I enjoyed so much watching your Mom... I will attempt to make this myself & comment back. Thank you so very, Good Evening from Us Florida Coconuts...
I watched this entire video in amazement. She is fantastic and then at the very end, I was shocked, I am also from CT! So what I mean is, can I come try some?
Thank you for an awesome video! I'm assuming she is your grandmother? She is an amazing woman tell her I appreciate that she has taken the time to show us.
The gift for her from the son or whomever is filming for sharing her recipe is a huge (not too heavy) Italian made chopping board. I have one but it's heavy. Maybe a plastic one instead, plastic is good for raw meats too, more hygienic I think.
I would like to thank you for sharing some of the knowledge with the rest of the would ,I also would like to spend some time with your mother or grandmother to absorb some of her life experiences the Good as well as the bad, you can learn a lot from her generation Thanks and enjoy Dwight
Lovely lady and super video! Makes me miss my Grandmother soooooo much! Did she cure for 3 days before wrapping and hanging? I see some recipes calling for up to 2 weeks in salt before hanging but I have FULL faith and confidence that this woman is a PRO and I will follow how she does it! Happy Holidays and God bless!!!
little lady + huge knife = nervous viewer! loved the video, thanks for sharing your mom and her technique with us! one question, where did the water go? LOL!!
What if it's winter will the garage b to cold if it's -10 to -25 or would that b ok?? Or what about the basement it's about 10-15celsius or 50-60 Fahrenheit is that to warm?? Also is it to lean with the loin or do u always use the loin.... Do u think that the common grocery store capacola use the loin as they don't seem to have much fat eather and it would probably make it easier for them?
I'm no pro but if u have issues with too much green mold or black,wipe off with a rag and rinse with vinegar or wine. I suspect rinsing the salt off with wine is a way to beat mold to the punch and adds a layer of acid that controls the mold. If you have no white/green or black molds (small amounts) it's not humid enough and won't be permiable enough to dehydrate properly (ie hard dry she'll wet interior) I found this part of curing to mystical for a long time but makes more sense now. Hope this helps someone
+myfoodexperiments If you are getting "Green" or "Black" Mold...Throw it out...those are the harmful types of mold that you don't want. "White" dusty mold is good, which you can use a damp cloth with a little vinegar to wipe off if it gets too thick or bothersome but is harmless and won't impart any bad flavors, you can use a starter culture to promote this type, which a lot of folks do as it combats any "Bad" mold growth. 60 deg F and 60% humidity are the recommended best conditions for dry curing meats, but is also the "best" conditions for cultivating "all" the bad stuff as well. So do your research so you are able to identify any "signs" of things going wrong during your process. Although these are tried and true methods shown here, it should be stated that there are no guarantees of health and safety, everyone's conditions, climates, airborne molds, yeasts, etc. will be different. So it's best to do your homework and know your curing environment.
Vi piano. No troppo sale. Bravo Nona, e fatto buono.. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍🇬🇧🇬🇧🇬🇧 from inglesi... 🤣
Thank You Paul and your mom... no more $12.99 boars head crap for me. also, jinx- because at 13:08, we both said the same thing, "that's it?". lol. i will let you know how mines turns out. Once again, Thanks bro...
I'm not sure I understand your question. the meat is pork loin. there is no casing since it is a whole cut of meat. however there is a netting to allow you to hang to dry
She did the curing salt on the first salt soak. The salt draws water out by osmisis, and when the water balance is uneven one again (water and salt in the pan) it undergoes another osmosis where the salt filled water is pulled back into the meat. Pork has natural nitrates, doesn't it?
Not in the US you can't without doing lots and lots of searching! The only source I've found for this is australia, and they want $37AUD shipping for a $47AUD item. sausagesmadesimple.com.au/products/collagen-wrap-sheet-natural-70x50cm-5-pack Update: I'm still trying to contact these people who I just found, to see if they'll sell smaller quantities. czcams.com/video/SNq2yEpBN5c/video.html
She gets it from a friend in italy....we are trying to determine a US version of the paper. I am told that instead of paper, they used to use flat thin wood sticks around the capicola before paper.... I will post once I figure out the paper options
She gets it from a friend in italy....we are trying to determine a US version of the paper. I am told that instead of paper, they used to use flat thin wood sticks around the capicola before paper.... I will post once I figure out the paper options
oggi o visto il vostro video siete simpaticissimi volevo dire qualcosa prima non mangiate tanti fagioli o senno lo sapete quello che succede secondo la carne che state usando non e capocollo ma e lonza un forte abbraccio e un felice anno nuovo forza italia
If that was true, she would have salt crust all on the bottom from the evaporation. It gets reabsorbed through a second osmosis process, which distributes the salt within the meat.
just watching this grand mother do this . warms my heart .
Gotta love those old Italian ladies from the old country. They lived through the hard times so they respect the ingredients and value the materials that go into the final product. Great video.
Absolutely amazing, thank you so much for sharing and passing on this tradition.
This woman is a treasure! What a great video. So glad that you captured this for posterity.
Absolutely wonderful. The nonna is so charming. The recipe is spot on. And the coffee can trick is pure gold!!! Thank you so much. Peace and love to all of you.
I just love when she goes back to her native Italian!!!! She's a real spitfire! I bet she never took any crap from her kids!! She's the best. She had me smiling and laughing through this whole video!!!!!!!
Thank you for the video. My family and I live in Calabria, Italy, in the province of Cosenza. We are Americans who have lived here over 3 years and we have wanted to make capicola for quite some time. Many offers from our neighbors to help us, but we can’t ever get our act together. After watching your video with clear instructions, we felt confident in our ability to prepare our capicola. We appreciate your efforts to document, and share the process. We hope you and your family enjoy a wonderful year. Tanti Saluti.
The paper she forgot the name about is (collagen sheet) 😉
Your mom is Beautiful and knows her stuff! God Bless her ! And thank her for the wonderful video... My Mom was born in Italy, but did not know how to make this stuff. They came from a Fishing town. Thanks again....
What a great Vid, Love the old ways. No pink salt and all natural. Thank you for sharing this and especially keeping the old ways alive. Gma is awesome!
I love this lady ....i remember my mom doing tis things.......love this video...thank you so.much
I grew up in CT. My cousins lived in Rocky Hill too, but that is the Greek side of the family. My Italian Grandparents passed before I was born. Thank you for sharing and uploading this video! That knowledge is priceless!
Love this! I would watch this woman make anything. Pies come to mind...
this is one of the best food vids i have seen on youtube. Molto bene!
I loved the technique with the can. Great video!
I love her explanations...all secrets its in what she is saying...
I really appreciate Mr. mentioning the sticks, thank you!
Nothing like an Italian cook. Great video.
Thank you so very much for sharing. I enjoyed so much watching your Mom... I will attempt to make this myself & comment back. Thank you so very, Good Evening from Us Florida Coconuts...
Thank you for sharing such a great recipe.
i love this grand ma!.love u granny!
What an adorable lady!
Anything Grandma makes is going to be delicious!
She is adorable!
Enjoyed watching your video....thanks so much for sharing...🙏🏼😀
Wonderful video of a lovely lady. Thanks for sharing!
Gread video, makes me miss my grandmother.
This woman really seems to know her way around a kitchen. I would love to see her cook more items.
I love this lady, please tell me she has more videos lol.
Great Great video reminds me so much of my mother
OMG I love this video.
They don’t make woman like this anymore. Maybe 1 in million today. She reminds me of my mother who is 95 and always happy.
Love it! Thank you!
That was awesome, thank you.
I watched this entire video in amazement. She is fantastic and then at the very end, I was shocked, I am also from CT! So what I mean is, can I come try some?
Awesome thanks for sharing!
Thank you for sharing you video, it was very informative.
Thank you for this video recipe and greetings to you all!
Great video. I love the simple art of curing meat. Actually the water evaporates. The whole process is drying out the the meat by 40 percent
I like this Lady she reminds me of my mother, I think she spoke in Italian. Keep making these videos thank you
We just finished making this wonderful recipe here in St. Louis. Many thanks to the Bruno family.
The netting that worked for us was size 16.
@@richardplace4856 what is the paper used to cover the meat
@@jwashlife Dry Aging Collagen Sheets
Amazing!!!
I wish that I could hug this nonna she is just supper. I'm going to try to make the capocollo in December wish me luck
Thanks for the can trick!
Family together
Just great stuff
Fantasic!!!
Thank you for an awesome video! I'm assuming she is your grandmother? She is an amazing woman tell her I appreciate that she has taken the time to show us.
ayyy,yyaaa yaayyyy yaaaaaa. whataaa project.
Thanks for the uplad.
Brava nonna!
Frasi in dialetto e Carlo Conti in sottofondo... Pura poesia😁👌
The gift for her from the son or whomever is filming for sharing her recipe is a huge (not too heavy) Italian made chopping board. I have one but it's heavy. Maybe a plastic one instead, plastic is good for raw meats too, more hygienic I think.
God bless her she is amazing woman
love her
I would like to thank you for sharing some of the knowledge with the rest of the would ,I also would like to spend some time with your mother or grandmother to absorb some of her life experiences the Good as well as the bad, you can learn a lot from her generation
Thanks and enjoy Dwight
I'm here in West Hartford, I would love to learn how to make more cured meats if you ever have the time.
Go Huskies!
Very nice video,
Looks fabulous.
Yea go huskies
From another nutmeger
THIS WAS GREAT AND VERY SIMPLE I AM FROM MALTA
can you please tell us what kind of paper she is wrapping this in? If it is mentioned, I keep missing it. Thank you.
Do you leave it out or in the refrigerator for the 1st 3 days????
You know it's pure Ital when she's re-purposing cans to hold stuff by her sink.
I love her.
So cute you can hear the italian prize game in the background. Bless your parents, which province are they from?
Lovely lady and super video! Makes me miss my Grandmother soooooo much! Did she cure for 3 days before wrapping and hanging? I see some recipes calling for up to 2 weeks in salt before hanging but I have FULL faith and confidence that this woman is a PRO and I will follow how she does it! Happy Holidays and God bless!!!
Yes... She does let it cure for three days, turning it over every day. Thanks for your comments!
little lady + huge knife = nervous viewer! loved the video, thanks for sharing your mom and her technique with us! one question, where did the water go? LOL!!
The best video for making Coppa. She owns the kitchen, everyone else is a spectator
What temp and humidity % ??
Your Mother reminds me of the lady in 'Madagascar' who beats up the lion. I should add, i think she is wonderful as is your mother, great vid bud :-)
What if it's winter will the garage b to cold if it's -10 to -25 or would that b ok?? Or what about the basement it's about 10-15celsius or 50-60 Fahrenheit is that to warm?? Also is it to lean with the loin or do u always use the loin.... Do u think that the common grocery store capacola use the loin as they don't seem to have much fat eather and it would probably make it easier for them?
She uses loin because she likes it lean...BUT...I actually prefer when she uses a trimmed pork butt...a little more fat but also more flavor
She uses loin because she likes it lean...BUT...I actually prefer when she uses a trimmed pork butt...a little more fat but also more flavor
gluten?
Does it make much difference what cut of pork? I see most videos use the shoulder butt.
Yes never use Pork loin always Pork Shoulder Butt or also called Boston Butt
It depends on how much fat you like in the end.
im doing it for my first time. ooohhh its just the wait hanging..
What is the paper that she uses?
can i use plastic wrap???
nice video :) grazie molto
I wish this was my grandma😊😊😊😊😊😊
thanks for the gabagool recipe
I'm no pro but if u have issues with too much green mold or black,wipe off with a rag and rinse with vinegar or wine. I suspect rinsing the salt off with wine is a way to beat mold to the punch and adds a layer of acid that controls the mold. If you have no white/green or black molds (small amounts) it's not humid enough and won't be permiable enough to dehydrate properly (ie hard dry she'll wet interior) I found this part of curing to mystical for a long time but makes more sense now. Hope this helps someone
+myfoodexperiments If you are getting "Green" or "Black" Mold...Throw it out...those are the harmful types of mold that you don't want. "White" dusty mold is good, which you can use a damp cloth with a little vinegar to wipe off if it gets too thick or bothersome but is harmless and won't impart any bad flavors, you can use a starter culture to promote this type, which a lot of folks do as it combats any "Bad" mold growth. 60 deg F and 60% humidity are the recommended best conditions for dry curing meats, but is also the "best" conditions for cultivating "all" the bad stuff as well. So do your research so you are able to identify any "signs" of things going wrong during your process. Although these are tried and true methods shown here, it should be stated that there are no guarantees of health and safety, everyone's conditions, climates, airborne molds, yeasts, etc. will be different. So it's best to do your homework and know your curing environment.
could you tell me where she gets the netting please
She gets it from italy but I did find it on amazon....here's a link www.amazon.com/The-Sausage-Maker-Netting-Roll/dp/B002L7TABU
signora grazie per il video. Vivo in Florida, e qui niente è mai freddo. Quanto tempo avrebbero bisogno di curare in frigorifero?
Boa noite como a fique rir estas receita maravilhoso
Vi piano. No troppo sale. Bravo Nona, e fatto buono..
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍🇬🇧🇬🇧🇬🇧 from inglesi... 🤣
dear Maria, nice recipe !i want to do my self in my home this recipe. please tel meat what temperature is happening all this think ?THANKS A LOT!!!
Mihai Zograf Now i look carefully this nice video . In the garage or in the cave can be around 20 C. have a good day !!!
Mihai Zograf
Brava la Nona!
The sheets in amazon www.amazon.com/TSM-Collagen-Sheets-22-pcs/dp/B01N9MHCHA/ref=sr_1_55_a_it?srs=2602180011&ie=UTF8&qid=1525384022&sr=8-55
Thank You Paul and your mom... no more $12.99 boars head crap for me. also, jinx- because at 13:08, we both said the same thing, "that's it?". lol. i will let you know how mines turns out. Once again, Thanks bro...
How did your meat turn out?
What kind of cut is she using?
She is using a tenderloin which will give you a lonza not a capicolo, to make a capicolo you need the neck muscle from the head to the 5 th rib
what is this stuff involved in coppa? is dried tripe? where can I find? You can post sales link?
thank you
I'm not sure I understand your question. the meat is pork loin. there is no casing since it is a whole cut of meat. however there is a netting to allow you to hang to dry
paulb443
I would like to know the name of the material used in the 14 minutes of video thank you
She gets it from italy but I did find it on amazon....here's a link www.amazon.com/The-Sausage-Maker-Netting-Roll/dp/B002L7TABU
+paulb443
You used bovine dry blade to embed the pieces
Capocolla means from the head to the shoulder. I America we call it shoulder but. I think the Lady is using pork loin because is leaner!
No curing salt like Nitrates??
She did the curing salt on the first salt soak. The salt draws water out by osmisis, and when the water balance is uneven one again (water and salt in the pan) it undergoes another osmosis where the salt filled water is pulled back into the meat.
Pork has natural nitrates, doesn't it?
gabagool!!
This is one of those videos that any self-respecting foodie should watch. This is a lost art.
Looks like a lot of work, but I bet its worth every bite.
what is the wrapping is used?
Philip Cookson....it is a collagen wrap sheet. she gets it from italy but it is available online
Dove si compra questo: collagen wrap sheet? e come si chiama in italiano? Grazie
Not in the US you can't without doing lots and lots of searching! The only source I've found for this is australia, and they want $37AUD shipping for a $47AUD item. sausagesmadesimple.com.au/products/collagen-wrap-sheet-natural-70x50cm-5-pack
Update: I'm still trying to contact these people who I just found, to see if they'll sell smaller quantities. czcams.com/video/SNq2yEpBN5c/video.html
Thank you!
Ingrid Dedoni in italiano : involucri di collagene.....budelli di collagene.
scusate io non parlo italiano molto bene
so.. whats that paper called?
She's not sure... It is sent from Italy. You can substitute wooden sticks
The flat sticks act as reinforcement instead of paper... But not as easy!
looks good just that i find it a bit too lean no fat it needs a little bit of marble
Merci mama
Thanks mama
😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
what kind of paper is that???
She gets it from a friend in italy....we are trying to determine a US version of the paper. I am told that instead of paper, they used to use flat thin wood sticks around the capicola before paper.... I will post once I figure out the paper options
She gets it from a friend in italy....we are trying to determine a US version of the paper. I am told that instead of paper, they used to use flat thin wood sticks around the capicola before paper.... I will post once I figure out the paper options
paulb443 thanks
Amgad Soliman i am using parchment paper. I will let you know how it turns out..
paulb443 I saw another video that used collagen paper. Is that what she is using here?
oggi o visto il vostro video siete simpaticissimi volevo dire qualcosa prima non mangiate tanti fagioli o senno lo sapete quello che succede secondo la carne che state usando non e capocollo ma e lonza un forte abbraccio e un felice anno nuovo forza italia
ecco 😉 sembrava anche a me che non fosse capocollo
ayyyy fugetaboutit!!
How you do a stuffed pork Roast
The fluids do not get reabsorbed !! The refrigerator fan and evaporator pulls the moisture out!!
If that was true, she would have salt crust all on the bottom from the evaporation.
It gets reabsorbed through a second osmosis process, which distributes the salt within the meat.