tag:blogger.com,1999:blog-27945607.post2573981025630825705..comments2024-01-12T18:41:52.560-05:00Comments on Dave's Cupboard: It's Capicola TimeDavehttp://www.blogger.com/profile/17866627809585257034noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-27945607.post-47862282845550765432012-04-14T22:33:30.377-04:002012-04-14T22:33:30.377-04:00I've never put the capicola up for storage wit...I've never put the capicola up for storage with the casing still on. I'd be interested in hearing how it goes for you.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-77690490976316028122012-04-14T22:29:58.234-04:002012-04-14T22:29:58.234-04:00Hi Dave, I made capicola for the first time this y...Hi Dave, I made capicola for the first time this year. Your website was very useful. I am now to the point of freezing or aging the capicola in olive oil. I have read that in order to keep the spices on, if aging in olive oil, you should keep the casing on. Do you think this would apply to the "socks" you buy at the butcher shop or only to actual sausage casings? have you aged any with the socks and elastic still on?<br /><br />Thanks<br />TimAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-49848815080473742612011-09-29T19:02:23.392-04:002011-09-29T19:02:23.392-04:00Carol - send me an email through the "Contac...Carol - send me an email through the "Contact Me" form and I'll help you out.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-88589615379123715752011-09-28T15:29:08.808-04:002011-09-28T15:29:08.808-04:00Hi Dave, I am trying to get the rest of the steps ...Hi Dave, I am trying to get the rest of the steps for making your capicola- I have the first page telling me what to day on day 1- I'm having trouble getting the rest of the steps required to complete the process. I was recently in Nova Scotia, Canada and one of the restaurants there put a recipe out using the capicola- I called around trying to find where I could buy it to no avail.They all knew what it was but no one could tell me where I could buy it- a friend reccommended your site and here I am. I also am from Ct and no one here has a clue. Help !!!!! I really enjoy your site and most of your recipes are fantastic. ThanxCarolnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-24360250834256688232011-08-24T15:15:40.280-04:002011-08-24T15:15:40.280-04:00In Italy, where my in-laws raised a pig every year...In Italy, where my in-laws raised a pig every year, they did use the collar of the animal to make capicola. When they immigrated to the States, they were no longer able to raise their own pig and had to rely on commercially available cuts of pork. They (and many other Italian immigrants) found that the loin was well suited to the method, and they've been doing it that way ever since. But thanks anyway for the history and etymology lesson, anonymous.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-31497395746520830552011-08-24T11:36:38.444-04:002011-08-24T11:36:38.444-04:00How do you get a head or neck out of a loin.....
I...How do you get a head or neck out of a loin.....<br />I know, I know "parts is parts", but when the name is for a specific part, fingers aren't eyeballs...<br /> The name coppa is Italian for nape, while capicola comes from capo—head and collo—neck of a pig. The Neapolitan Italian spelling, "'Capocollo'", is derived from Latin, "caput collum". It is similar to the more widely known cured ham, Prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas Capicola is solely meat from the shoulder or neck.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-38271121044161231942010-05-31T20:45:46.518-04:002010-05-31T20:45:46.518-04:00Anonymous: I buy elastic netting at http://www.sau...<b>Anonymous:</b> I buy elastic netting at http://www.sausagemaker.com<br /><br />The #16 size is perfect for capicola.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-62756850961295556012010-05-31T12:55:31.447-04:002010-05-31T12:55:31.447-04:00What is elastic netting or casing and where do you...What is elastic netting or casing and where do you buy it? I see some on line and they have 3" 3.5" 4" ...<br /><br />Which one works for copocolla? <br /><br />ThanksAnonymousnoreply@blogger.com