gabagool

[David Chang]

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...

 

 

 

 

 

[Poochie]

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.

[David Chang]

update on this. i achieved target weight but i'm not ready to consume it. i've read its best to vac seal i for a few more months? to develop the flavour more. anyway, it feels like i have half of what i started. smells good but the casing was a pain to remove..

[C6Bill]

I’m thinking that is going to be really good 😊 

[David Chang]

On 11/29/2023 at 5:36 AM, C6Bill said:

I’m thinking that is going to be really good 😊 

yeah i cut it open. the taste is fantastic. i want to make 2 more. shame it takes forever. 

[tekobo]

That looks great @David Chang.  Drool worthy.  

[C6Bill]

That looks amazing !!!!!