Topics

Cappicola and Sopressata

  • Avatar / Picture
  • Sas


There's always some new Italian Gourmet food to discover !

The first time I've ever tried Prosciutto was after I watched an episode of the Sopranos.  I had never heard of Prosciutto before. Now I'm wondering about Cappicola and Sopressata!

Now Rich mentioned Pancetta!

Of the four which is the best?

Quote

Sas. The one I'm eating at the time.
Quote

they are all good. i'm getting hungry...
Quote
  • Avatar / Picture
  • Sas

That's it,  I'm buying a wine cooler. What size do you think would do the job? and

Would they be ready by Easter?
Quote

Quote:
Originally Posted by Sas

There's always some new Italian Gourmet food to discover !

The first time I've ever tried Prosciutto was after I watched an episode of the Sopranos.  I had never heard of Prosciutto before. Now I'm wondering about Cappicola and Sopressata!

Now Rich mentioned Pancetta!

Of the four which is the best?



There all good , personally i favor all of them. lol

Aged Asiago cheese to go along with the Sopressata sandwhich or a Cappicola 
sandwhich is nice.


The Di Parma brand Prosciutto is our favorite at deli.
Here its about 18.00 a pound.

Homemade Cappicola and Sopressata is wonderful !

Vito would make a nice neighbor !
Quote

prosciutto di parma with asparagus.. with any fruits.. with any deli meat between two slices of nice jewish rye bread.. still have few hours till lunch... 
Quote

Forgot to add sun dried tomatoes.
Getting hungry as i do not eat morning meals.
Quote

Vito !!! All I can say is wow ! I've never cured any meats before but now I'm going to get that book. I'd like to try that. So what was your tip to 71GTO for the stuffer?? :)
Quote

This is great. I'm going to be watching this thread till it fades, hopefully it will get a renewal from time to time.

Vito, so about how much(poundage) did you make of each?
Start to finish how long did it take?
Quote

Quote:
Originally Posted by BronxFigs
Vito...Vito....you're killin' me!

How can I lose some weight after looking at that picture you posted? 

Now, I gotta go to *Arthur Avenue for some "real" Italian goodies....bread that bites back, cheeses, that don't taste like a block of wax, and, some well-aged, everything.  A little of this, and a little of that...and, good-bye to $100.00.....  I can't resist.

Frank

*Arthur Avenue, Bronx, NYC = One of the last Italian neighborhoods left in The Bronx.  Famous for authentic foods, mobbed-up "private clubs", and, great restaurants.  Da Bronx version of "Little Italy".  Shop around with the aroma of freshly roasted, "black coffee" and baking bread, floating in the air.


My wife and I have been to Arthur Ave. It's definitely an interesting place.

Brighton Beach Ave in Brighton Beach Brooklyn is also an interesting place for Russian prepared meats and fish.
Quote

would love to read or see step by step of this hobby....wow looks amazing
Quote

Quote:
Originally Posted by Sas

There's always some new Italian Gourmet food to discover !

The first time I've ever tried Prosciutto was after I watched an episode of the Sopranos.  I had never heard of Prosciutto before. Now I'm wondering about Cappicola and Sopressata!

Now Rich mentioned Pancetta!

Of the four which is the best?



And to think, learning about our bella cucina from watching a tv series about a mobster in Jersey! Che cosa vuole?  

Tip: its prosciutto and fresh figs! What could be better?

PS: Born and raised in Jersey. Exit 13. Figs and prosciutto.JPG 
Quote

Vito that looks fantastic!
Quote

Pattee, the tip was using a stuffer. In the past we used the grinder to stuff the sausage, but what ends up happening is the meat is ground up twice and air pockets can form in the sausage and ruin it. The stuffer eliminated all that.
Quote

This is a good stuffer

http://www.lemproducts.com/product/5lb-stainless-steel-vertical-sausage-stuffer-with-stainless-steel-tubes/sausage-stuffers
Quote

Quote:
Originally Posted by Joe_Athens1945

Tip: its prosciutto and fresh figs! What could be better?Figs and prosciutto.JPG 


a bottle or two of good beer to wash it down... wine works too.
Quote
  • Avatar / Picture
  • Sas

Quote:
Originally Posted by Joe_Athens1945
Quote:
Originally Posted by Sas

There's always some new Italian Gourmet food to discover !

The first time I've ever tried Prosciutto was after I watched an episode of the Sopranos.  I had never heard of Prosciutto before. Now I'm wondering about Cappicola and Sopressata!

Now Rich mentioned Pancetta!

Of the four which is the best?



And to think, learning about our bella cucina from watching a tv series about a mobster in Jersey! Che cosa vuole?  

Tip: its prosciutto and fresh figs! What could be better?

PS: Born and raised in Jersey. Exit 13.  [/QUOTFigs and prosciutto.JPG

It wasn't the Prosciutto, it was the way he went after it that peaked my curiosity!
You do have a bella cucina, but I had never ventured into the cured meat department before due to my high levels of Cholesterol.
It is a sin to display such beautiful pictures during lent season. LOL

Quote
  • Avatar / Picture
  • Sas

I just learned a few things on You Tube. I'm on my way to Costco!
Quote

Vito,

   If you are making Cappicola and Soppressata, does that mean you are Abbruzzese or Molisano? I just found a few sites that had recipes for these meats, then a week later, found some in a deli case in Earth Fare. It took me back to my childhood in an instant. Had to buy some while I contemplate gearing up for taking a swing at curing soon.
Quote

Hi Dale
I'm from la Bella Sicilia. We came to this wonderful country in 1956 when I was 11 years old.
I love doing things that keep traditions alive.
Thanks to every one for the nice comments.
Vito
Quote

I'll I can say is that looks amazing. Unfortunately the humidity of south LA doesn't do well for drying anything...
Quote

Hi Todd.
I use a wine cellar, you can buy a wine cellar very reasonable on craigslist  for a couple of hundred dollars and you can make it any time of the year.
Vito
Quote

Wow Vito that looks fantastic. Sitting here at work drooling on the keyboard. I always love to see folks doing things the old fashioned way in our crazy modern world.
Quote

Hi, all! Thank you for all the nice comments about my pictures. It's nice to be part of a community that can express appreciation for each other's interests. This forum is made up of the best people! Again, thank you all for your kind words.

@Leon, I'm glad everything is starting to leaf out; mine are starting to leaf out also. It's been a horrible winter! I lost about a dozen trees in my garage over the winter. Funny thing, last fall I gave quite a few trees to a forum member. I had some left over that i did not have room in the garage for. I left them out and threw a couple of tarps over them. Two days ago, I uncovered them and to my surprise, they look like they are alive! I will know for sure in a couple of weeks.

I have one white Treana rooted so far. Keep your fingers crossed!

Have a Happy Easter!

Vito
Quote

Vito,

     In 1956 I was one year old. Every time my father's family gathered in my childhood there were the meats and the pastas and the formaggio. Thank you Nonna!
Quote
Load More Posts... 50 remaining topics of 88 total