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Home made capocoll0 - recommendation for good old-school Italian butcher needed


madeinuk

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Thinking of trying this using the Umai bags this Winter.

I have made my own bacon, pancetta and guanciale so am looking forward to trying this.

Does anyone here know of a good old-fashioned Italian butcher who would know how to trim the Cappo from the neck/shoulder?

I know that a lot of people just use the fillet/loin but if I am going to the trouble of making my own I want to do this using the real cut of meat because fat is good!

Edited by madeinuk
fat fingers
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  • madeinuk changed the title to Home made capocoll0 - recommendation for good old-school Italian butcher needed
5 hours ago, Lunatic said:

What animal is the meat coming from, deer?Capocollo is fatty and thats why is so good. You can add the spice for Copocolla but there is no cut of deer meat that looks like this:

image.png.da11da4c079b6f58de13ae2041d05288.png

Going to make it from pork.  Just wanted to know if anyone knew who to get the right cut of meat from.

As it happens, taking it from a Boston Butt (shoulder) looks pretty simple:

Cutting out the Cappo from a whole pork shoulder

So the next time that I am in Costco, I will be heading over to the pork section...

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