Jump to content
David Chang


Recommended Posts

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:


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






  • Like 4
Link to comment
Share on other sites

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.

  • Like 3
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...