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Oct
21

Sopressata & Capicola Taste Test Tuesday – Episode 109

By Patrick

Sopressata & Capicola are 2 Italian meats which until today I have never had to spell out, but after 4 or 5 attempts and none looking right I broke down and looked them up. Anyway these are 2 tasty treats that are often lumped together with salami & ham in the Italian deli meat world and it is shame. Capicola is a delicate product not meant to be competing on a roll with the like of the salami’s and hams sold in the USA. Sopressata is more towards the salami world in that it is ground up meat stuffed into a casing.

Anyway these are 2 meat products that deliver in a big way and as with many imported Italian speciality products you get what you pay for. Also there is part one of the review of the book Crush It! by Gary Vaynerchuk

A little Wiki

Capicola, or coppa, is a traditional Neapolitan Italian cold cut (salume). In its production, Capicola is first lightly seasoned, often with red and sometimes white wine, garlic, and a variety of herbs and spices which differ depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing and hung for up to six months to cure. Differences in flavor can also depend on what type of wood is used for smoking as well as what breed of pig is selected. Capicola is a typical dish of the city of Piacenza, and is popular in Switzerland near the borders with Italy, and on the French island of Corsica. It was previously little known in the US outside of areas heavily populated by Italian-Americans. Two particular varieties, Coppa Piacentina and Capocollo di Calabria, have Protected Designation of Origin (PDO) status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.

Sopressatais an Italian dry-cured salami. Sopressata can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. The meat is either coarsely pressed or ground as with other salamis. Pressing gives it an uneven, rustic appearance when sliced. Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary). The sausage is hung up to dry for anywhere between 3 and 12 weeks, depending on the diameter, and loses about 30 percent of its original weight. Cured sopressata is often stored in jars of olive oil. Soppressata di Basilicatais mainly produced in Rivello, Cancellara, Vaglio and Lagonegro. Soppressata di Pugliaof Martina Franca is especially famed. Soppressata di Calabriaenjoys PDO; the one produced in Decollatura is especially renowned.

Categories : Meat, Taste Test Videos
  • castello

    Nice show. That’s a lot of sulumi? Gary should be paying you to take his book and then advertise it.

  • admin

    Yeah still working on finishing it- think I am going to make a grilled pizza with it- Yeah GV owes me!

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