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....
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...
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!
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?
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.
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.
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!!!
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
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?
Vi piano. No troppo sale. Bravo Nona, e fatto buono.. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍🇬🇧🇬🇧🇬🇧 from inglesi... 🤣
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
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 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.
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?
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
NO, IM WRONG !! it is Cellulose Paper, and u will need netting. Zip-Net.com is a company that sells it direct to the customer, in a home size ( 10 sheets and 3' netting) and a big box, 250 sheets, and 250 pre-cut nets, u choose the size. its a real hard to find item, the sausage maker in buffalo has it also, they have everything or will get it for u. I met Rytek Kutas when he opened the store on Grant and Military Rd. that was 50 yrs ago!!
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.
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
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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.
just watching this grand mother do this . warms my heart .
This woman is a treasure! What a great video. So glad that you captured this for posterity.
Absolutely amazing, thank you so much for sharing and passing on this tradition.
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.
Nothing like an Italian cook. Great video.
Enjoyed watching your video....thanks so much for sharing...🙏🏼😀
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....
I love this lady ....i remember my mom doing tis things.......love this video...thank you so.much
Anything Grandma makes is going to be delicious!
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
i love this grand ma!.love u granny!
I really appreciate Mr. mentioning the sticks, thank you!
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...
Wonderful video of a lovely lady. Thanks for sharing!
I love her explanations...all secrets its in what she is saying...
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.
Gread video, makes me miss my grandmother.
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!
Love this! I would watch this woman make anything. Pies come to mind...
I love this lady, please tell me she has more videos lol.
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?
This woman really seems to know her way around a kitchen. I would love to see her cook more items.
I loved the technique with the can. Great video!
Very nice video,
Looks fabulous.
Yea go huskies
From another nutmeger
Great Great video reminds me so much of my mother
Thank you for sharing such a great recipe.
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 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
The paper she forgot the name about is (collagen sheet) 😉
What an adorable lady!
this is one of the best food vids i have seen on youtube. Molto bene!
Thank you for sharing you video, it was very informative.
The best video for making Coppa. She owns the kitchen, everyone else is a spectator
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.
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.
Thank you for this video recipe and greetings to you all!
Awesome thanks for sharing!
Do you leave it out or in the refrigerator for the 1st 3 days????
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!
You know it's pure Ital when she's re-purposing cans to hold stuff by her sink.
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
THIS WAS GREAT AND VERY SIMPLE I AM FROM MALTA
Amazing!!!
Awesome!
Does it make much difference what cut of pork? I see most videos use the shoulder butt.
It depends on how much fat you like in the end.
She is adorable!
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
can you please tell us what kind of paper she is wrapping this in? If it is mentioned, I keep missing it. Thank you.
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
Family together
Just great stuff
Thanks for the can trick!
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?
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?
Frasi in dialetto e Carlo Conti in sottofondo... Pura poesia😁👌
What temp and humidity % ??
So cute you can hear the italian prize game in the background. Bless your parents, which province are they from?
OMG I love this video.
Vi piano. No troppo sale. Bravo Nona, e fatto buono..
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signora grazie per il video. Vivo in Florida, e qui niente è mai freddo. Quanto tempo avrebbero bisogno di curare in frigorifero?
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!
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!
Fantasic!!!
That was awesome, thank you.
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?
can i use plastic wrap???
I wish this was my grandma😊😊😊😊😊😊
Thanks for the uplad.
ayyy,yyaaa yaayyyy yaaaaaa. whataaa project.
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.
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
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 :-)
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?
God bless her she is amazing woman
Love it! Thank you!
Brava nonna!
im doing it for my first time. ooohhh its just the wait hanging..
nice video :) grazie molto
I love her.
This is one of those videos that any self-respecting foodie should watch. This is a lost art.
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?
thanks for the gabagool recipe
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!
love her
looks good just that i find it a bit too lean no fat it needs a little bit of marble
the paper is Deli- tissue paper !! it comes in jumbo sheets 11"x15". amazon.com has it its about $10 for 500 sheets!
NO, IM WRONG !! it is Cellulose Paper, and u will need netting. Zip-Net.com is a company that sells it direct to the customer, in a home size ( 10 sheets and 3' netting) and a big box, 250 sheets, and 250 pre-cut nets, u choose the size. its a real hard to find item, the sausage maker in buffalo has it also, they have everything or will get it for u. I met Rytek Kutas when he opened the store on Grant and Military Rd. that was 50 yrs ago!!
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
Boa noite como a fique rir estas receita maravilhoso
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.
Looks like a lot of work, but I bet its worth every bite.
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
everything but the scotch tape to hold the collagen sheet - if she soaked the collagen it would stick together without tape
Brava la Nona!
How you do a stuffed pork Roast
The paper is called collagen paper
Merci mama
Thanks mama
😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘😘🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
This is a Lonzino not a Capicola. But it is the same method.