GABAGOOL? The Capocollo Cured with WINE LEFTOVERS | Italy's Tangiest Cold Cut

Video Description

Many Italian regions make their own version of capocollo, known by names like coppa or capicola. But few are as distinctive as Capocollo di Martina Franca from Puglia, Italy. Here, the meat is marinated in vin cotto, or grape must, for over 24 hours, adding fruitiness and a touch of tang. I visited Francesco at Salumi Martina Franca, one of the only two farmers who makes capocollo in Puglia using a rare breed of pigs, the black Apulian pigs, known for its complex flavors. 🗺️ Get a map of all my favorite food spots in Italy, London, and beyond https://www.dscvr.shop/claudiaromeo 🌍 Get 5% off Holafly International eSIM card http://holafly.sjv.io/6yqx9N Subscribe https://www.youtube.com/@claudia-romeo Let’s connect Instagram: https://www.instagram.com/claudiaromeo TikTok: https://www.tiktok.com/@.claudiaromeo Snapchat: https://www.snapchat.com/add/claudia-romeo Facebook: https://www.facebook.com/cldromeo My Amazon recommendations: https://www.amazon.com/shop/claudiaromeo Buy me a ☕: https://www.buymeacoffee.com/claudiaromeo Visit https://salumimartinafranca.it/ My Equipment - AF Panasonic LUMIX S5II https://amzn.to/3NvUeow Sony ZV-E10 https://amzn.to/3GJJr7f Osmo Pocket 3: https://amzn.to/4jabeyb Rode Wireless GO II https://amzn.to/3GGo5ax Joby Telepod https://amzn.to/3jREKiL Joby Compact Tripod https://amzn.to/3ZaCvqN Contact [email protected] About me I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos! How Traditional Capocollo is Made by Hand in Italy | Claudia Romeo #italianfood #capocollo #italy 00:00 Intro 01:28 Seasoning with spices 02:02 Curing with preservatives vs without 03:43 Marinating the capocollo in vin cotto 04:05 Wrapping the capocollo in a natural casing and protective sock 05:28 The curing rooms 06:30 Smoking with a special local oak 07:48 The curing cellars 09:52 Tasting Copyright Notice All footage, interviews, and original content in this video are protected by copyright and may not be reproduced, redistributed, or used in any form without prior written permission. Unauthorized use, including but not limited to reuploads, edits, or incorporation into other works, may result in legal action. This channel is dedicated to self-funded independent journalism. For licensing inquiries, please contact: [email protected]