Annual tradition with Awesome Italian Papa : Making sausages, sopressata (salami) and capocollo
We also made capocollo today by rubbing the pork neck muscles with salt and covering them with hot peppers. In the past hot peppers were used to prevent flies from being attracted to the hanging capocollo but nowadays it's for the flavour.
After that, they were wrapped in rehydrated membrane sheets and then passed through a cone (huge funnel) to be placed into netting for hanging. They need to be hung and air cured for about 6 months.
When I brave Saturday shopping in Bath there had better be a treat at the end if it. #bertinetbakery sourdough #capicollo (southern Italian coppa) from the new Italian Deli on George Street, pea shoots and aged balsamic #RorySpecial, thanks babe.