Monday, 5 September 2011

Capocollo for Claire

Hi Claire
We do a similar method to your Nonno but a wet cure as opposed to a dry one. Click on the photos for a larger resolution. First we choose the neck or scotch fillet of pork that does have fat and do not trim as we feel it adds more flavour. We rub a generous amount of salt very carefully into every little crevice of the meat, this is the most important part-- take your time. After 12 hours the meat will have given off quite a bit of moisture and we turn it every 4 hrs or so for 4 days. We then dry it and cover with a spice mix of paprika, coriander, black pepper and chilli. Then we wrap it in collagen paper and tie it very tight with string and cover with the sausage netting. We also use a piece of AG pipe to thread the stocking on. Then as you do, we hang it in the shed for a couple of months in cool winter weather. I hope you have done this with your Nonno so you can pass your families' methods on to the next generation. They will gather some moulds on the surface and its always good to have an expert to let you know if these are good moulds. The more surface mould the better the fermented flavour. This is the easiest of pork cuts to cure as there is no bone for air to get trapped in.
We vacuum pack them after they are done to stop them from continuing to dry out. Some people pack them in lard which does the same thing.  Photos from Steve and Ingrid.
 

3 comments:

claire said...

Looks great, thanks so much for writing the blog post for me. Nonno's planning on making some more soon, I will be there with him to make sure I learn how to do it properly. Thanks again for sharing!

Thermomixer said...

Thanks George. Do you weigh the pieces before & during curing?

Do you have much pressure with the netting?

Just thinking about the Mouchel, Thomas & offal days. Memories. Thanks VERY much for those. What life is all about.

PS. Nice bits of flavoursome fat in those pieces.

Sunnybrae and all who sail in her said...

Hi Jeff I dont weigh the meats but yes there is a theoretical percentage weight drop that some use to estimate ripeness. We go by feel.
The collagen paper is tied very tight and the stocking cover is chosen to fit tightly these actually increase pressure as the meat shrinks. I have also seen capocollo dressed with 4 bamboo staves that can be tightened as it matures.
It all goes on, game offal, let the bon ton rouille. Will write about the quail soon.