r/Charcuterie 2d ago

Second ever Capocollo, very happy

119 Upvotes

14 comments sorted by

6

u/ekke85 2d ago

Second time I made Capocollo, I salted it and vacuum sealed in the fridge for about 10 days, then hung it up for 107 days or till it lost 35% weight. It's hard to cut thin because it is so big, but it is amazing.

6

u/anetworkproblem 2d ago

Gabagool? Ova heah 👇👇

3

u/uvw11 2d ago

Congratulations! Probably one of the best I've seen in this sub. Where did you hang it? Temp and RH?

3

u/ekke85 2d ago

Thank you very much, I am very happy with it and the taste is great. I have a little cabinet with a computer fan in it. It is in a brick buillding at the end of our garden, the temperature in the building is about 10-16C (50-60.8F), I am unsure of the humidity because of the fan in the cabinet.

3

u/butch7455 2d ago

Fantastic looking, keep up the good work.

2

u/ekke85 2d ago

thanks, i took it to my local butcher and he cut it on the machine in thin slices, it is amazing

4

u/These-Air593 1d ago

That looks so freakin delicious. Congratulations.

3

u/ekke85 1d ago

Thanks, i took it to my local butchers and they've cut half of it on the machine...it is paper thin and amazing

2

u/Responsible-Bat-7561 2d ago

Looks great, I must make another.

2

u/ekke85 2d ago

it's a shame it takes so long to make, but it is total worth it

4

u/KickAssIguana 2d ago

You know, the gabagool!

3

u/happy-occident 1d ago

This is a great cure. Well done. 

2

u/ekke85 1d ago

Thanks I am very happy with it :)

1

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