Capocollo, Capicola or Gabagool... no matter how you pronounce it, this dried cured meat is delicious. Karl and I show you how we make it using the center cuts of a whole pork loin. We don't use the traditional pork shoulder, it's too time consuming and we prefer it with less fat.

We were first introduced to this by our good friend Giovani about 10 years ago. When we discovered that it was home made in his wine cellar we begged him to teach us.

The rest is history, we've been making it ever since.

Day 1 entails breaking down your loins and salting them for 24 hours. This video shows just that. We'll pick it up on another video where we rinse, spice, and hang these perfect little jewels.