How to make Capicolli Lonzino the old way

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  • Опубліковано 27 лис 2024
  • I come from central Sicily and share with you the simple easy way my parents and grandparents made on how to make simple Capicolli.
    These can be either cured in your Cantina or fridge. I love making Capicolli and am always so proud to share with my family and friends. Watch to get the step by step instructions... One important ingredient that I always add to my recipes is cooking with my heart. So, be sure when you make this you do it with all your heart. Enjoy!
    Follows us on Facebook @ Arrusti e mangia mangia
    #Homemadecapicolli​ #Italiancapicolli​ #ItalianRecipes​ #ItalianRecipe​ #capicollo​ #howtomakecapicolli​ #santino​'smangiamangia
    #Charcuterie​ #arrustiemangia

КОМЕНТАРІ • 150

  • @dustinday-griffith5651
    @dustinday-griffith5651 Місяць тому +1

    I love the straight forward and old world approach! I also love the Autumn Leaves track in the background

  • @johnkern43
    @johnkern43 2 роки тому +8

    I am way older than you. I remember Nana and my aunts hanging so many different meats in the basement. I remember the shelves of jars filled with the tomatoes she grew all summer. She did this because while she was growing up they all had to. What we don't appreciate is that all of the preservation styles produced flavors which are wonderful and only obtainable through the old ways. Thanks for showing these techniques to those who have never seen them. They tell us so much of who we are and where we came from.

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  2 роки тому +1

      Thank you for your kind words please like and share it really helps the channel

    • @kennethavesato3883
      @kennethavesato3883 5 місяців тому

      My cousin hung the whole garage in jersey in the winter, we ate all summer😊😊😊😊

  • @tonysadl6798
    @tonysadl6798 10 місяців тому +4

    HEY! im going to do my first batch, and this is by far the best video I have seen yet! thank you. Love how organic it is

  • @shraddhagurung19
    @shraddhagurung19 2 роки тому +9

    THIS is the type of very organic recipe video I was looking for. Loved your enthusiasm when you spoke about how your grandparent's old ways of doing things

  • @harrykuheim6107
    @harrykuheim6107 Рік тому +7

    Looks good...simple and practical...The Romans had Vinegar, Salt, Herbs, and Wine...and Pigs 2000 years ago...no Refrigerators...you know they were doing something similar...

  • @everythinghomestead9222
    @everythinghomestead9222 3 роки тому +9

    You are amazing, and an excellent teacher too. My father grew up in the great depression, my mother on a remote cattle ranch where they went shopping twice a year. I LOVE it when people share (and teach!) how to do things the old way. I have been intimidated to try charcuterie for years because of the 'humidity and temp' having to be perfect. I finally took the plunge and tried over the past 3 years and I'm gaining more experience and confidence. I did use the pink salt at first because other videos had scared me so much - I'm now branching off to no pink salt ;)
    Loved your video - please keep making them! I am now subscribed to you so I won't lose you ;)

  • @MichaelJenkins910
    @MichaelJenkins910 2 роки тому +10

    Thank you for liberating us all from the notion of strict measurements as a absolute necessity. I'll be trying this recipe starting this weekend; I'm glad you shared it with us!

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  2 роки тому +1

      Yea some of these new ways you need to go to university to understand it lol..

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  2 роки тому +1

      Thanks for the comment hope they taste great when your done

    • @RequiemPoete
      @RequiemPoete 2 роки тому +1

      From what I understand the only time you need to be really precise, is when you use nitrate salt, because you tend to use grams of it. Here, he's just using table salt.

    • @markopalikko6986
      @markopalikko6986 2 роки тому

      Well said!

    • @laneclaypool8005
      @laneclaypool8005 Рік тому +3

      The reason behind measuring everything is to get a product that is the same every time. I can't tell you how many times people have cured meat and had it so salty most people couldn't eat it. I had a lot of hog meat given to me once because the guy that cured it got it too salty for his own taste. It was good to me, but I growed up on salted meat.

  • @anthonyparente7858
    @anthonyparente7858 2 роки тому +3

    You make me proud to be Italian-American, I enjoy learning "the old ways" of curing meat. I dont want to rely on manufactured collagen casings and crap like that. This was amazing.

  • @taniadimasi3974
    @taniadimasi3974 2 роки тому +4

    Thanks heaps for your video. I just made my very first capicollo here in Australia

  • @DanielMentz_
    @DanielMentz_ Рік тому +1

    I love the fact that it is organic, with no chemicals etc. great video

  • @thomasiadarola35
    @thomasiadarola35 10 місяців тому

    Great video. Easy . Best video out there. Thank you.

  • @PIGROLLER1
    @PIGROLLER1 2 роки тому +3

    Thank you for making and keeping it real . Great job

  • @xavierabreu2364
    @xavierabreu2364 3 роки тому +2

    Beautifully explained bravo,,,,nice video 👍

  • @cfiocco
    @cfiocco Рік тому +2

    I remember being quite small hanging out in my nonno's basement in ville-émard with the meats hanging everywhere. I'm unfortunately estranged from my paternal family but this video inspired me to try some traditionnal ways from my lineage. Thanks so much for sharing :)

  • @markjohnson5602
    @markjohnson5602 Рік тому +1

    Good video and recipe.
    I was distracted by the photo behind you however...lol!
    But I gotta say that you have a beautiful cutting board.
    Do you know what that wood is?
    Thanks!
    Edited this comment 4-3-2023:
    Sorry I'm not sure what happened but I was making a comment on a different cappacola video....
    Shouldn't let us old folks on here. Lol
    Now to watch yours...
    Mark

  • @michaelmelon1178
    @michaelmelon1178 Рік тому +1

    You’re the best!

  • @lawrence3242
    @lawrence3242 8 місяців тому +1

    I have made this a couple times and give to my friends and neighbors. We all love it. I store it in an “Food Saver” bags after the air was been sucked out and sealed. I keep it in the refrigerator. I have one in my freezer, experimenting if the quality deteriorates after freezing. But the one question I do have, if I seal it in a food saver air tight bag will it survive being mailed. Five days or so?

  • @philipwalker16
    @philipwalker16 2 роки тому +1

    Very cool

  • @rogereverett4467
    @rogereverett4467 Місяць тому +1

    I like that your background music is low.

  • @gabrieldsouza720
    @gabrieldsouza720 4 місяці тому +1

    Awesome bud thanks

  • @Tony-dj3mz
    @Tony-dj3mz 10 місяців тому +2

    Excellent video! thank you for sharing. Do you need to use a casing? or is it ok to just wrap the loin in netting? I have a cold cellar in my basement and am planning to hang my loin there.

  • @wizkidd53
    @wizkidd53 3 роки тому +1

    Great video. Thanks

  • @kuma9069
    @kuma9069 2 роки тому +1

    Awesome! 🙏🖖

  • @Mixdplate
    @Mixdplate 4 місяці тому +1

    Fantastic video and it seems so simple! You mentioned that true capicola is made from the neck. Would this process be the same if made with the neck?

  • @Biloxiblues77
    @Biloxiblues77 2 роки тому +1

    Excellent idea with the artificial sausage casing! Thank you !

  • @barbaragilbert6444
    @barbaragilbert6444 2 роки тому +2

    Just salted my first pork loin this evening to give this a try. Show me subscribed!

  • @EVovchuk
    @EVovchuk 7 місяців тому +2

    Thank you for the simple video. I have a few questions that you can hopefully answer. 1) You just use regular kosher salt or iodine free salt? you don't use any curing salt or cure number 2? Also what are the casing that you bought at the butcher called? Are they fibrous casings? collagen casings? Thank you I've been dying to make these but I did not want to spend the money making a meat chamber like the others with the humidity control and all that fancy stuff.

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  6 місяців тому +2

      kosher salt, no curing salt,I just ask for the capicolli casing at my butcher they are fibrous .
      Good luck!

  • @kuma9069
    @kuma9069 2 роки тому +1

    Grazie, Maestro !! 🙏

  • @wutntarnation
    @wutntarnation 3 роки тому +2

    I remember going into my grandpa's cellar and seeing all of the cured meat hanging from the ceiling. I now raise Mangalitsa pigs and have a huge 500 pounder I am going to butcher here in about a month. I've decided I'm going to dip and scrape it (what a chore) and then make prosciutto out of the rear quarters, capicola out of the neck, and cure the pork loins like your doing in this video. I have 2 questions, can I make a prosciutto out of the front quarters and since it is a large animal should I debone it? A salute to my Grandfather Louie Draghi, the best bootlegger Black Diamond ever saw.

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  3 роки тому +2

      I tried it once with the fronts and they dry up much more quickly takes about 2 months and its not as tender as the hinds but still ok. you dont get allot of of them check out my video where i do the fronts

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  3 роки тому +1

      ua-cam.com/video/fhBG-TqEP4I/v-deo.html

    • @natedouglas9129
      @natedouglas9129 3 роки тому +1

      What kind of salt?

    • @wutntarnation
      @wutntarnation 3 роки тому +2

      @@thatsaromaarrustiemangiama113
      Thank you! I watched the video and learned a lot. I'm hoping there won't be a problem if the shoulder is skinless and deboned.

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  3 роки тому +2

      I dont know I never did it that way before but let me know how it turns out .
      Good luck!

  • @titechaintrappers2492
    @titechaintrappers2492 Рік тому +1

    Thank you again nice video
    I have some 2.5 x 20" mahogany casings
    I use it for my summer sausage.
    It needs to be soaked also in warm water first too. Will they work also to wrap meat? I notice yours where lighter in color.
    Thank you

  • @DGirlinTX
    @DGirlinTX Рік тому +2

    Great video…thank you! I’ve heard you can wipe with a little bit of vinegar dampened on a clean cloth, when you see mold, since vinegar help kill mold. Would you recommend that, or just the clean dry cloth only?

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  Рік тому +2

      I like to use old wine it works great to

    • @Mixdplate
      @Mixdplate 4 місяці тому +1

      @@thatsaromaarrustiemangiama113 Great to know there is a good way to use up old wine! If that ever happens...😏

  • @barryjanis
    @barryjanis 2 роки тому +1

    I'll bet that is good stuff !

  • @louisevad6091
    @louisevad6091 Рік тому +1

    Paprika adds a subtle sweet flavor.

  • @tito-a
    @tito-a 2 роки тому +3

    Great video! You made it look so easy and doable. I'm wondering if I could use cheesecloth instead of the membrane to wrap the meat. Also, can I dry age it in the fridge? New sub here, thank you!

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  2 роки тому +2

      Hi yes cheese cloth will work but will need to cure a little longer, Yes and it can be dry aged in the fridge

    • @tito-a
      @tito-a 2 роки тому +2

      @@thatsaromaarrustiemangiama113 Thank you. Much appreciated!

  • @rickscull2935
    @rickscull2935 Рік тому +1

    You mention Canadian tire, must be a canuck. Loved the video, in the past I cured and cooked the loin, I think I will try your way, do you weight the loin before and after if so what % of weight loss are you looking for. Thanks again.Rick

  • @bellabella62
    @bellabella62 Рік тому +1

    Can I make this in early spring

  • @playahata58
    @playahata58 Рік тому +2

    Would putting this in a curing chamber at 55 degrees Fahrenheit also work?

  • @frankspencer1741
    @frankspencer1741 Рік тому +2

    Does the red pepper make it hot or just give flavor?

  • @stevetaylor1904
    @stevetaylor1904 3 роки тому +3

    Great thanks. Aren’t you supposed to prick the skins/collagen all over?

  • @tkcenterline1
    @tkcenterline1 3 роки тому +1

    Awesome real old school method. Can you add powder garlic

  • @clarkedavis9888
    @clarkedavis9888 Рік тому +1

    When you put the casing on dud you cover the ends too?

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  Рік тому +1

      Yes you cover them and tie tight the netting

    • @clarkedavis9888
      @clarkedavis9888 Рік тому +1

      @@thatsaromaarrustiemangiama113 You're my Hero today. I've been wanting to try this and was worried that I wouldn't get enough salt coverage and my meat would go bad. Someone told me that you didn't need anymore than what sticks to it. So roll it around and shake it. Whatever falls off you don't need. It didn't sound very exact but watching you do it has given the mindset that I'm going to be okay. I'm about to buy a pork loin and give it ago. Thanks

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  Рік тому +1

      @@clarkedavis9888 Awesome! let me know how it turns out and if you need any help or questions I'm here Good luck

  • @johnnygoode5423
    @johnnygoode5423 Рік тому +1

    Can I do beef the same way with the same recipe

  • @codytucker7560
    @codytucker7560 3 роки тому +1

    What tempature should the room be while curing? also why wrap it with the string and mesh instead of just one?

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  3 роки тому +1

      fridge temp is good around 2-4 degrees, you can just use the mesh but i like to string it to make it tighter

  • @norasheffield8036
    @norasheffield8036 Рік тому +1

    Thank you! I lived in fear of making a measurement in mistake! Afraid I would kill my family if my salt was off but a tsp. You’re a godsend! Thank you so so so much!

  • @michaelmichaleto452
    @michaelmichaleto452 Рік тому +1

    red wine or white ? does it matter? I have a shed in my back yard could I hang the meat in it?

  • @amfackinc6402
    @amfackinc6402 3 роки тому +1

    Great video!! What is ur casing or skin that u used called?

  • @popjax2465
    @popjax2465 2 роки тому +1

    What type of wine Sweet or dry?

  • @violetgaribyan-jg9ll
    @violetgaribyan-jg9ll 11 місяців тому +1

    Nice 🌶️🫒🥘🍞🌻

  • @gunlabchris
    @gunlabchris 2 роки тому +1

    What if you take out of the salted brine rinse with wine and added spices and grind ? Then stuff in sausage casing

  • @louisevad6091
    @louisevad6091 Рік тому +2

    Looks goods I like the pork shoulder has the money muscle. I like the fat

  • @brunogalati8408
    @brunogalati8408 Рік тому +1

    do have to use cassing

  • @Greg-up3hd
    @Greg-up3hd Рік тому +1

    Why do some have a netting and others do not? Greg

  • @tonyray4565
    @tonyray4565 Рік тому

    I believe the term is “capocollo”. This loosely translates as “ the top of the neck”

  • @desarioe
    @desarioe Рік тому +1

    sorry what kind of salt..looked like table salt..iodized?

  • @allanbarnes9328
    @allanbarnes9328 2 роки тому +1

    how can i make it spicier , like a hot-extra hot ? and Thanks for the lesson

  • @fishexclusive2239
    @fishexclusive2239 2 роки тому

    well, since Russian subtitles are not allowed, please write, if it doesn’t make it difficult for you, a list (as a percentage) of ingredients per 1 kg, but I almost forgot how much nitrite salt per 1 kg

  • @craigsaunders7037
    @craigsaunders7037 2 роки тому +3

    Hi . Thanks for taking all the " wankery " out of the process . Once it's cured how long does the meat last ? Thanks Craig .

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  2 роки тому +1

      If you vacuum pack them like I do you can keep them in the fridge for months no problem. You can also freeze them vacuumed packed.

  • @brunogalati8408
    @brunogalati8408 Рік тому +1

    what can i sue for cassing idd dont have that

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  Рік тому

      I have used thin parchment paper before just be sure to poke hols with a pin once you have it on for the air to get out Good luck!

  • @JohneChalach
    @JohneChalach 3 роки тому +1

    CAN IT BE DONE WITHOUT THE CASING AT ALL? WHY THE CASING ?

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  3 роки тому

      The casing is what makes it cure from the inside out. it
      also prevents mold on the meat and keeps it from drying out.

    • @dannypittari7590
      @dannypittari7590 2 роки тому +2

      I’ve been making them for years. And we use dollar store nylons ( I didn’t believe it till I tried it ) we cut the seat (bum part) off and honestly it works. Then we put in the Elastic mesh and hang. Only difference from this video. We leave under salt for 24 hours and tilt the container to Separate the liquid from the meat.
      But it’s that easy. Great video

  • @GBallone-rh4sh
    @GBallone-rh4sh 23 дні тому +1

    Don’t ruin my language in Italian is cold capo collo 😎😎😎😎😎💰🇮🇹👍

  • @adkads27
    @adkads27 3 роки тому +3

    Who ate all the gabagool?!?!?!

    • @DL101ca
      @DL101ca 2 роки тому +1

      It was Paulie...

  • @titechaintrappers2492
    @titechaintrappers2492 Рік тому +1

    Why are you just leaving it in salt in the refrigerator for only 3 days?
    I taught it should be 7 to 10days
    Thanks

  • @louisevad6091
    @louisevad6091 Рік тому +1

    Evaporation

  • @kennethavesato3883
    @kennethavesato3883 5 місяців тому +1

    White mold ,OK ,BLACK NOT SO GOODA😊

  • @robertogigante9839
    @robertogigante9839 2 роки тому +1

    Questo non è un capocollo, ma un'arista.

  • @fishexclusive2239
    @fishexclusive2239 2 роки тому +1

    , а можно русские субтитры в видео вставить

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  2 роки тому

      Sorry can not

    • @fishexclusive2239
      @fishexclusive2239 2 роки тому

      @@thatsaromaarrustiemangiama113 очень жаль!

    • @fishexclusive2239
      @fishexclusive2239 2 роки тому

      @@thatsaromaarrustiemangiama113 well, since Russian subtitles are not allowed, please write, if it doesn’t make it difficult for you, a list (as a percentage) of ingredients per 1 kg, but I almost forgot how much nitrite salt per 1 kg

  • @RomeoCercone-i1k
    @RomeoCercone-i1k 11 місяців тому

    Three days is way too much. 12 to 18 hours is fine.

  • @deaddog5172
    @deaddog5172 Рік тому +1

    Well...??? how did it turn out . Also you said you were going to use the third piece for a roast so why salt it .?????

    • @thatsaromaarrustiemangiama113
      @thatsaromaarrustiemangiama113  Рік тому

      Dont salt your roast at all only the ones your curing.
      Turned out great There is a video I have of me cutting into all my meats check on my channel you'll see them. Good luck!

  • @tanyav2289
    @tanyav2289 2 роки тому +1

    Спасибо, за видео!!!Только, слишком долго и нудно!!! 🤦🏻‍♀️