Process The meat traditionally used for the preparation of capicollo is trimmed boneless pork butt. Coat the meat with the seasoning; Leave to rest in the fridge (0 à 4°C) for one week; Rince with cold water; Coat the surface of the meat with black pepper 32M for regular capicollo or with a mix of […]
Curing salt (included in the binder) Archives - BSA
In this recipe, “Meat Quantity” is pork liver. Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.
Cooking Process: Cook at 85°C (185°F) until a core temperature of 72°C (162°F) is reached.