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by **jasonmolinari** » Thu Apr 14, 2011 1:13 pm

Make it! Make it now!!

This time i used just a few spices (cinnamon, white pepper and juniper) and I prefer this much simpler flavor profile. Next time i might even eliminate the cinnamon and just white pepper and juniper to simplify even more.

by **squidbait** » Thu Apr 14, 2011 2:22 pm

Wow that looks good. I need to figure out how to get that cut of pork from my butcher.

by **jasonmolinari** » Thu Apr 14, 2011 2:26 pm

It's not a normal cut in US pork processing...If you can get whole shoulders you can harvest it yourself. I did an in depth pictorial of it on my blog a while back.

Website · by **quietwatersfarm** » Thu Apr 14, 2011 5:57 pm

Great stuff Jason!

I'm just pulling a load now, some similar flavour profile to yours and some serious peperoncino versions!!

by **jasonmolinari** » Thu Apr 14, 2011 5:58 pm

QWF, i think my next version maybe should be a spicy one, calabrian style...hrmmm..
what did you put in your spicy ones?

by **squidbait** » Thu Apr 14, 2011 6:13 pm

Good pictorial Jason. I will give it a shot! Thanks!

BTW, spicy sounds yummy too.

by **grisell** » Thu Apr 14, 2011 6:32 pm

That looks just great, Jason!

Did you case it and in what in that case? (He-he, that was a funny sentence... :lol:

)

by **jasonmolinari** » Thu Apr 14, 2011 6:33 pm

yep, it was cased in a 90mm collagen casing. Case, case case.
case!

by **NCPaul** » Thu Apr 14, 2011 7:14 pm

Beautiful.

Website · by **quietwatersfarm** » Thu Apr 14, 2011 8:07 pm

jasonmolinari wrote:QWF, i think my next version maybe should be a spicy one, calabrian style...hrmmm..
what did you put in your spicy ones?

Just salt, white pepper, rosemary and handfuls of dried ground 'etna' peperoncino.

Left them in the curing stage for a good long while then strung them up until they were good and hard.

3 months from cutting the pigs to pulling them of the drying racks.

I did a nice simple one like yours as a comparison. Its a lovely cut as always,

but the fiery one needs cutting really fine! beautiful long, warm taste though (perfect with a good Brunello)

by **jasonmolinari** » Thu Apr 14, 2011 8:11 pm

thanks QWF, Scotty on here made a calabrese one as well, i don't know he's cut into it yet.

by **Scotty2** » Thu Apr 14, 2011 9:41 pm

My Capocollo di Calabria will not be ready for about 6-8 weeks. I rolled it in Calabrese peperoncino powder.

by **wheels** » Thu Apr 14, 2011 9:45 pm

Superb - I must do another.

Phil

by **squidbait** » Thu Apr 21, 2011 6:13 pm

Scotty2 wrote:My Capocollo di Calabria will not be ready for about 6-8 weeks. I rolled it in Calabrese peperoncino powder.

Scotty, how does this powder compare to just a cayenne as far as flavor and heat. What is it exactly? I don't think I have ever seen it.

by **Scotty2** » Thu Apr 21, 2011 6:17 pm

You probably have not seen it. I am one of very few retailers to carry it. It is night and day from cayenne, same concept, dried and ground hot peppers from Calabria. It's great, ask Jason, he uses it.

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