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David Chang

gabagool

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my first try at curing and drying gabagool (coppa, capocollo).

i prefer gabagool, even though i'm not american-italian, but supportive..😂

i've read after achieving target weight, its then refrigerated in vac-seal for another few months to further develop flavour before consuming.

so this maybe a 4+ month process. but that's fine, i bought enough saucisson and jamon from europe to last me a while..

recipe here: https://youtu.be/ttLbReotkZo

plant based casing and netting here:

https://www.amazon.com/gp/product/B07SKCDSVV?&linkCode=sl1&tag=2guysacoole0c-20&linkId=c9cdfbd11dce8c707bcc1d750b2ab43c&language=en_US&ref_=as_li_ss_tl

i can't find any natural casing so i bought this. it is extremely expensive for what it is...image.thumb.png.9508f2f6a6fe1037c862c02a44d9bcf5.png

 

 

 

 

 

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For inquiring minds.....

Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham.

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