From the manufacturers Web Site.......

..Made from a seasoned pork neck, the coppa is dry cured in salt and firmed
through strict temperature control. Best served thinly sliced. Natural
Chilli is added to hot Coppa.

I bought a 550g piece of this yesterday, it was 'Marked down' in price, due
to it's approaching 'use by date'....... It say's that it must be consumed
within 4 days of opening!

That is all I know of it!

Any suggestions as to how to use it?... Can it be eaten (as it is) in a
'cured' only state as bought, or must (or can) it be cooked and incorporated
in some cooking?
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

" Bigbazza" > wrote in
:

> From the manufacturers Web Site.......
>
> .Made from a seasoned pork neck, the coppa is dry cured in salt and
> firmed through strict temperature control. Best served thinly sliced.
> Natural Chilli is added to hot Coppa.
>
> I bought a 550g piece of this yesterday, it was 'Marked down' in price,
> due to it's approaching 'use by date'....... It say's that it must be
> consumed within 4 days of opening!
>
> That is all I know of it!
>
> Any suggestions as to how to use it?... Can it be eaten (as it is) in a
> 'cured' only state as bought, or must (or can) it be cooked and
> incorporated in some cooking?



Gidday Baz,

I've bought this before as well, just to see what it's like. It can be
eaten as is in sandwiches, or used on pizzas, or (as I did) wrapped around
some chicken and baked.

http://en.wikipedia.org/wiki/Capicola

http://www.marianofoods.com/cart/mea...b/prod_13.html

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Sep 14, 11:04*pm, Aussie >
wrote:
> " *Bigbazza" > wrote :
>
> > *From the manufacturers Web Site.......
>
> > .Made from a seasoned pork neck, the coppa is dry cured in salt and
> > firmed through strict temperature control. Best served thinly sliced.
> > Natural Chilli is added to hot Coppa.
>
> > I bought a 550g piece of this yesterday, it was 'Marked down' in price,
> > due to it's approaching 'use by date'....... It say's that it must be
> > consumed within 4 days of opening!
>
> > That is all I know of it!
>
> > Any suggestions as to how to use it?... Can it be eaten (as it is) in a
> > 'cured' only state as bought, or must (or can) it be cooked and
> > incorporated in some cooking?
>
> Gidday Baz,
>
> I've bought this before as well, just to see what it's like. It can be
> eaten as is in sandwiches, or used on pizzas, or (as I did) wrapped around
> some chicken and baked.
>
> http://en.wikipedia.org/wiki/Capicola
>
> http://www.marianofoods.com/cart/mea...1-5-lb/prod_13....
>
> --
> Peter Lucas * * * * * * * * * * * * * *
> Hobart
> Tasmania
>
> The act of feeding someone is an act of beauty,
> whether it's a full Sunday roast or a jam sandwich,
> but only when done with love.

Use it as you would deli Ham. It's frequently included in "Italian
Combo" sandwiches here in the U.S.
But a bigger question is, why would you buy something (no matter how
inexpensive) if you didn't know what to do with it or how to eat it?
Especially that large a quantity.... that's a lot of meat to eat in a
4 day period. Capicola is very rich and you really can't eat a lot of
it at one time. You might need to invite people over for "Italian
Sandwich Night" and buy some hard salami, mortadella and sliced
provolone to go along with it (about half as much of the other meats
as the capicola).

In article >,
" Bigbazza" > wrote:

> From the manufacturers Web Site.......
>
> .Made from a seasoned pork neck, the coppa is dry cured in salt and firmed
> through strict temperature control. Best served thinly sliced. Natural
> Chilli is added to hot Coppa.
>
> I bought a 550g piece of this yesterday, it was 'Marked down' in price, due
> to it's approaching 'use by date'....... It say's that it must be consumed
> within 4 days of opening!
>
> That is all I know of it!
>
> Any suggestions as to how to use it?... Can it be eaten (as it is) in a
> 'cured' only state as bought, or must (or can) it be cooked and incorporated
> in some cooking?

I buy very thinly sliced capicola from an Italian deli and use it in
sandwiches. FWIW. I can't imagine heating or cooking it ‹ not the
stuff I buy, anyway.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"Catmandy (Sheryl)" > wrote in news:5545d5f4-9787-
:

> On Sep 14, 11:04*pm, Aussie >
> wrote:
>> " *Bigbazza" > wrote
> ndividual.net:
>>
>> > *From the manufacturers Web Site.......
>>
>> > .Made from a seasoned pork neck, the coppa is dry cured in salt and
>> > firmed through strict temperature control. Best served thinly sliced.
>> > Natural Chilli is added to hot Coppa.
>>
>> > I bought a 550g piece of this yesterday, it was 'Marked down' in price,
>> > due to it's approaching 'use by date'....... It say's that it must be
>> > consumed within 4 days of opening!
>>
>> > That is all I know of it!
>>
>> > Any suggestions as to how to use it?... Can it be eaten (as it is) in a
>> > 'cured' only state as bought, or must (or can) it be cooked and
>> > incorporated in some cooking?
>>
>> Gidday Baz,
>>
>> I've bought this before as well, just to see what it's like. It can be
>> eaten as is in sandwiches, or used on pizzas, or (as I did) wrapped aroun
> d
>> some chicken and baked.
>>
>> http://en.wikipedia.org/wiki/Capicola
>>
>> http://www.marianofoods.com/cart/mea...1-5-lb/prod_13....
>>

>
> Use it as you would deli Ham. It's frequently included in "Italian
> Combo" sandwiches here in the U.S.
> But a bigger question is, why would you buy something (no matter how
> inexpensive) if you didn't know what to do with it or how to eat it?


Life is an adventure, and good on Barry for buying something 'off the cuff'
and trying it!!


> Especially that large a quantity.... that's a lot of meat to eat in a
> 4 day period.


"Use within 4 days of opening" is an 'arse covering' statement.

I had my Coppa in the fridge (after opening) for about 2 weeks, and we
haven't died!!


> Capicola is very rich and you really can't eat a lot of
> it at one time. You might need to invite people over for "Italian
> Sandwich Night" and buy some hard salami, mortadella and sliced
> provolone to go along with it (about half as much of the other meats
> as the capicola).
>


Or, he can get it sliced, and freeze it.

It has been dry cured in salt, so use-by and best-by dates are rather hit and
miss.


--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

Melba's Jammin' > wrote in
:

> In article >,
> " Bigbazza" > wrote:
>
>> From the manufacturers Web Site.......
>>
>> .Made from a seasoned pork neck, the coppa is dry cured in salt and
>> firmed through strict temperature control. Best served thinly sliced.
>> Natural Chilli is added to hot Coppa.
>>
>> I bought a 550g piece of this yesterday, it was 'Marked down' in price,
>> due to it's approaching 'use by date'....... It say's that it must be
>> consumed within 4 days of opening!
>>
>> That is all I know of it!
>>
>> Any suggestions as to how to use it?... Can it be eaten (as it is) in a
>> 'cured' only state as bought, or must (or can) it be cooked and
>> incorporated in some cooking?
>
> I buy very thinly sliced capicola from an Italian deli and use it in
> sandwiches. FWIW. I can't imagine heating or cooking it ‹ not the
> stuff I buy, anyway.
>


(A direct reference to my post, no doubt.... good to see you taking
note!!)

If you have an abundance, as Barry does, you can afford to experiment,
rather than just be a dried up old stick in the mud and only do what is
commonly done with it.

Think outside the square, woman!!



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Sep 15, 12:43*am, Aussie >
wrote:
> "Catmandy (Sheryl)" > wrote in news:5545d5f4-9787-
> :
>
>
>
> > On Sep 14, 11:04*pm, Aussie >
> > wrote:
> >> " *Bigbazza" > wrote
> > ndividual.net:
>
> >> > *From the manufacturers Web Site.......
>
> >> > .Made from a seasoned pork neck, the coppa is dry cured in salt and
> >> > firmed through strict temperature control. Best served thinly sliced..
> >> > Natural Chilli is added to hot Coppa.
>
> >> > I bought a 550g piece of this yesterday, it was 'Marked down' in price,
> >> > due to it's approaching 'use by date'....... It say's that it must be
> >> > consumed within 4 days of opening!
>
> >> > That is all I know of it!
>
> >> > Any suggestions as to how to use it?... Can it be eaten (as it is) in a
> >> > 'cured' only state as bought, or must (or can) it be cooked and
> >> > incorporated in some cooking?
>
> >> Gidday Baz,
>
> >> I've bought this before as well, just to see what it's like. It can be
> >> eaten as is in sandwiches, or used on pizzas, or (as I did) wrapped aroun
> > d
> >> some chicken and baked.
>
> >>http://en.wikipedia.org/wiki/Capicola
>
> >>http://www.marianofoods.com/cart/mea...1-5-lb/prod_13.....
>
> > Use it as you would deli Ham. It's frequently included in "Italian
> > Combo" sandwiches here in the U.S.
> > But a bigger question is, why would you buy something (no matter how
> > inexpensive) if you didn't know what to do with it or how to eat it?
>
> Life is an adventure, and good on Barry for buying something 'off the cuff'
> and trying it!!
>

Adventurous is asking the guy in the deli for a taste before investing
in half a kilo (more than a pound) of something you've no clue how to
eat, or maybe buying a few slices to see if you like it. Whatever.
DIfferent strokes for different folks.

Aussie wrote:

>> Especially that large a quantity.... that's a lot of meat to eat in a
>> 4 day period.

> "Use within 4 days of opening" is an 'arse covering' statement.
>
> I had my Coppa in the fridge (after opening) for about 2 weeks, and we
> haven't died!!

In Italy it's not unusual to buy a whole coppa and keep it in the fridge,
wrapped in a wet towel at the cut end and film on the centre to the non-cut
end.

> It has been dry cured in salt, so use-by and best-by dates are rather
> hit and miss.

Exactly. "Four days" is something I still have to read on a coppa.
--
Vilco
And the Family Stone

Melba's Jammin' wrote:

> I buy very thinly sliced capicola from an Italian deli and use it in
> sandwiches. FWIW. I can't imagine heating or cooking it < not the
> stuff I buy, anyway.

In Italy both coppa and capocollo (or capicollo) are almost always served
room temp, and not cooked. Then some fantasy-poor chef wraps them around the
first thing he reaches for, like shrimp, and the result is a shrimp totally
overpowered by the strong taste of coppa, not minding coppa is even saltier
than prosciutto: or you just warm it up a very little, or it quckly gets too
salty.
They're both made for bread, as in a sandwich or in a dish of cold-cuts
served with bread.
Coppa can vary from very tough to quite soft, usually harder than a standard
Parma ham.

I cook it only when it's near the end, about one inch thick: then I grate it
as fine as I can, and use it as the salty and savoury part of a meat sauce.
--
Vilco
And the Family Stone

On Wed, 15 Sep 2010 15:25:20 +0200, "ViLco" > wrote:

>Melba's Jammin' wrote:
>
>> I buy very thinly sliced capicola from an Italian deli and use it in
>> sandwiches. FWIW. I can't imagine heating or cooking it < not the
>> stuff I buy, anyway.
>
>In Italy both coppa and capocollo (or capicollo) are almost always served
>room temp, and not cooked. Then some fantasy-poor chef wraps them around the
>first thing he reaches for, like shrimp, and the result is a shrimp totally
>overpowered by the strong taste of coppa, not minding coppa is even saltier
>than prosciutto: or you just warm it up a very little, or it quckly gets too
>salty.
>They're both made for bread, as in a sandwich or in a dish of cold-cuts
>served with bread.
>Coppa can vary from very tough to quite soft, usually harder than a standard
>Parma ham.
>
>I cook it only when it's near the end, about one inch thick: then I grate it
>as fine as I can, and use it as the salty and savoury part of a meat sauce.

Vilco, Is capicollo anything like sopresetta?

Lou

"ViLco" > wrote in
:


>
> I cook it only when it's near the end, about one inch thick: then I
> grate it as fine as I can, and use it as the salty and savoury part of a
> meat sauce.



I've used thin slices on pizza, and it was quite good.


--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Wed, 15 Sep 2010 13:23:26 +0100, Janet > wrote:

>In article <5545d5f4-9787-4f58-a5f3-
>,
>says...
>>
>> But a bigger question is, why would you buy something (no matter how
>> inexpensive) if you didn't know what to do with it or how to eat it?
>
> Because he likes to try new food? I've done that all my life, I'd
>guess many cooks do.

I do it too. That's how I learned about ramiro peppers. Did the same
with thing with fennel bulbs. I knew I liked the seeds so I bought a
bulb and researched it just like the OP is doing.

Lou

Lou Decruss wrote:

>> I cook it only when it's near the end, about one inch thick: then I
>> grate it as fine as I can, and use it as the salty and savoury part
>> of a meat sauce.

> Vilco, Is capicollo anything like sopresetta?

Soppressata is made of ground meat, while capicollo is made of a whole cut.
And sopressata tends to inherit a higher quantity of spices since they're
ground in it, and not just rubbed over a whole piece of meat.
--
Vilco
And the Family Stone

Aussie wrote:

>> I cook it only when it's near the end, about one inch thick: then I
>> grate it as fine as I can, and use it as the salty and savoury part
>> of a meat sauce.

> I've used thin slices on pizza, and it was quite good.

I sometimes do that, but I prefer to add the slices after the pizza gets out
of the oven, like many here do with prosciutto. I love a coppa and
gorgonzola sandwich
--
Vilco
And the Family Stone

"ViLco" > wrote in
:

> Aussie wrote:
>
>>> I cook it only when it's near the end, about one inch thick: then I
>>> grate it as fine as I can, and use it as the salty and savoury part
>>> of a meat sauce.
>
>> I've used thin slices on pizza, and it was quite good.
>
> I sometimes do that, but I prefer to add the slices after the pizza gets
> out of the oven, like many here do with prosciutto.


I actually liked it after it had been heated/cooked a bit.


> I love a coppa and
> gorgonzola sandwich


Now *that* is mega rich!!

I don't think I could handle one of them.

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

On Wed, 15 Sep 2010 13:23:26 +0100, Janet > wrote:

>In article <5545d5f4-9787-4f58-a5f3-
>,
>says...
>>
>> But a bigger question is, why would you buy something (no matter how
>> inexpensive) if you didn't know what to do with it or how to eat it?
>
> Because he likes to try new food? I've done that all my life, I'd
>guess many cooks do.
>
> Janet

I do that most every time I grocery shop.

Most folks buy all sorts of things they've never tried previously only
because it looks interesting and the price is right... this concept is
a major component of "Marketing".

A few days ago while buying cat provisions at Walmart I noticed a
display of 15 bean soup packets, the price looked right; $2.38/20 oz.
I bought two, I have two meaty ham bones saved in my freezer. I never
bought this product before but it looked interesting... I bought the
Cajun variety:
http://www.hurstbeans.com/products/2/cajun-15-bean-soup

What I have to laugh at is the package says: Yield approximately 3
quarts. Serves 14-16... LOL... to me 1 quart is 2 servings. That's
why I bought two packages, I intend to cook both together... bean soup
freezes well.

On Wed, 15 Sep 2010 08:58:07 -0500, Lou Decruss
> wrote:

>On Wed, 15 Sep 2010 13:23:26 +0100, Janet > wrote:
>
>>In article <5545d5f4-9787-4f58-a5f3-
>,
>>says...
>>>
>>> But a bigger question is, why would you buy something (no matter how
>>> inexpensive) if you didn't know what to do with it or how to eat it?
>>
>> Because he likes to try new food? I've done that all my life, I'd
>> guess many cooks do.
>
> I do it too. Did the same with thing with fennel bulbs.
> I knew I liked the seeds so I bought a bulb and researched
> it just like the OP is doing.

But did you taste it, did you like it... ya know, if you like Florence
fennel (finocchio) it means you have homosexual tendencies.
http://www.urbandictionary.com/defin...term=finocchio

On Wed, 15 Sep 2010 12:23:13 -0400, Brooklyn1 wrote:

>On Wed, 15 Sep 2010 08:58:07 -0500, Lou Decruss
> wrote:
>
>>On Wed, 15 Sep 2010 13:23:26 +0100, Janet > wrote:
>>
>>>In article <5545d5f4-9787-4f58-a5f3-
>,
>>>says...
>>>>
>>>> But a bigger question is, why would you buy something (no matter how
>>>> inexpensive) if you didn't know what to do with it or how to eat it?
>>>
>>> Because he likes to try new food? I've done that all my life, I'd
>>> guess many cooks do.
>>
>> I do it too. Did the same with thing with fennel bulbs.
>> I knew I liked the seeds so I bought a bulb and researched
>> it just like the OP is doing.
>
>But did you taste it, did you like it... ya know, if you like Florence
>fennel (finocchio) it means you have homosexual tendencies.
>http://www.urbandictionary.com/defin...term=finocchio
-
-
-
Btw, I meant to mention that fennel seeds are from a different plant
than the fennel bulb plant. The fennel plant that produces culinary
fennel seed is highly invasive, do not plant it, you will rue the day
and your neighbors will kill you.

On Wed, 15 Sep 2010 19:08:06 +0100, Janet > wrote:

>In article >, Brooklyn1
>says...
>>
>> On Wed, 15 Sep 2010 08:58:07 -0500, Lou Decruss
>> > wrote:
>>
>> >On Wed, 15 Sep 2010 13:23:26 +0100, Janet > wrote:
>> >
>> >>In article <5545d5f4-9787-4f58-a5f3-
>> >,
>> >>says...
>> >>>
>> >>> But a bigger question is, why would you buy something (no matter how
>> >>> inexpensive) if you didn't know what to do with it or how to eat it?
>> >>
>> >> Because he likes to try new food? I've done that all my life, I'd
>> >> guess many cooks do.
>> >
>> > I do it too. Did the same with thing with fennel bulbs.
>> > I knew I liked the seeds so I bought a bulb and researched
>> > it just like the OP is doing.
>>
>> But did you taste it, did you like it... ya know, if you like Florence
>> fennel (finocchio) it means you have homosexual tendencies.
>
> I like some *** men, does that count?
>
> Janet

Counts if you turn them straight! hehe

On Sep 15, 6:50*am, Lou Decruss > wrote:
> On Wed, 15 Sep 2010 15:25:20 +0200, "ViLco" > wrote:
> >Melba's Jammin' wrote:
>
> >> I buy very thinly sliced capicola from an Italian deli and use it in
> >> sandwiches. *FWIW. *I can't imagine heating or cooking it < not the
> >> stuff I buy, anyway.
>
> >In Italy both coppa and capocollo (or capicollo) are almost always served
> >room temp, and not cooked. Then some fantasy-poor chef wraps them around the
> >first thing he reaches for, like shrimp, and the result is a shrimp totally
> >overpowered by the strong taste of coppa, not minding coppa is even saltier
> >than prosciutto: or you just warm it up a very little, or it quckly gets too
> >salty.
> >They're both made for bread, as in a sandwich or in a dish of cold-cuts
> >served with bread.
> >Coppa can vary from very tough to quite soft, usually harder than a standard
> >Parma ham.
>
> >I cook it only when it's near the end, about one inch thick: then I grate it
> >as fine as I can, and use it as the salty and savoury part of a meat sauce.
>
> Vilco, *Is capicollo anything like sopresetta? *
>

Lou, Lou, Lou. Are you not familiar with Fontano's Deli (Polk Street,
just west of UIC)? I've been eating their Italian Special subs for
almost 40 years: Capicolla, Provolone, and something called
Proscuttini, served with lettuce, tomato, and hot or mild giardiniera.
They have other locations now, including Hinsdale and Naperville.

http://fontanossubs.com/menupolk.html

On 2010-09-15, Catmandy (Sheryl) > wrote:

> But a bigger question is, why would you buy something (no matter how
> inexpensive) if you didn't know what to do with it or how to eat it?

Howzabout to learn "what to do with it or how to eat it". DUH.

nb

Bigbazza > wrote:

> Any suggestions as to how to use it?... Can it be eaten (as it is) in a
> 'cured' only state as bought, or must (or can) it be cooked and incorporated
> in some cooking?

It is usually eaten more or less "as is", but there is an interesting -
and simple enough, given the necessary ingredients - Piedmontese dish
with pork offal and coppa, in case you are interested. The dish is
called "prustinega" and the recipe is from the second Accademia Italiana
della Cucina compilation (Il Riccetario) at
<http://www.accademiaitalianacucina.it/ricetta.php?id=1343>,
which I translated on the fly (i.e. probably badly):

Prustinega

Pork offal: A pound of lungs/lights, 150 g liver, 200 g heart, 300 g
coppa, a kidney (cleaned/rinsed), a carrot, an onion, two stalks of
celery, four bay leaves, a few juniper berries, half a liter of red
wine, meat broth, 150 g butter

Make a soffritto (i.e. sauté finely diced/chopped celery, carrot, onion
and herbs/spices); dice all innards, brown the lungs/lights separately
and deglaze with red wine. In a separate pan, cook all the other
innards and add to the lung/lights after half an hour cooking, add beef
broth to cover and cook for another hour until the sauce has
blended/thickened. Serve with boiled potatoes and homemade crostoni
(thick slices of toasted bread/croutons).

Victor

On Wed, 15 Sep 2010 16:26:33 +0200, "ViLco" > wrote:

>Lou Decruss wrote:
>
>>> I cook it only when it's near the end, about one inch thick: then I
>>> grate it as fine as I can, and use it as the salty and savoury part
>>> of a meat sauce.
>
>> Vilco, Is capicollo anything like sopresetta?
>
>Soppressata is made of ground meat, while capicollo is made of a whole cut.
>And sopressata tends to inherit a higher quantity of spices since they're
>ground in it, and not just rubbed over a whole piece of meat.

Thanks Vilco. I make a salad that has soppresetta in it but it looks
like capicollo might be softer. I'll get some and see.

Thanks,

Lou

On Wed, 15 Sep 2010 11:46:55 -0700 (PDT), spamtrap1888
> wrote:

>On Sep 15, 6:50*am, Lou Decruss > wrote:

>> Vilco, *Is capicollo anything like sopresetta? *
>>
>
>Lou, Lou, Lou. Are you not familiar with Fontano's Deli (Polk Street,
>just west of UIC)? I've been eating their Italian Special subs for
>almost 40 years: Capicolla, Provolone, and something called
>Proscuttini, served with lettuce, tomato, and hot or mild giardiniera.
>They have other locations now, including Hinsdale and Naperville.
>
>http://fontanossubs.com/menupolk.html

I've been there but it's been a long time. I don't get those meats
often enough to remember details. Valli is our favorite store so I'll
get some and try it. It seems it might be better in a pasta salad I
make. Sometimes I see it on sale. I just looked and no luck but they
have Deitz & Watson pepperoni for $2.79 a pound. I see a new batch of
pizzas in the near future.

Lou

On Wed, 15 Sep 2010 19:26:55 -0500, Lou Decruss
> wrote:

>On Wed, 15 Sep 2010 16:26:33 +0200, "ViLco" > wrote:
>
>>Lou Decruss wrote:
>>
>>>> I cook it only when it's near the end, about one inch thick: then I
>>>> grate it as fine as I can, and use it as the salty and savoury part
>>>> of a meat sauce.
>>
>>> Vilco, Is capicollo anything like sopresetta?
>>
>>Soppressata is made of ground meat, while capicollo is made of a whole cut.
>>And sopressata tends to inherit a higher quantity of spices since they're
>>ground in it, and not just rubbed over a whole piece of meat.
>
>Thanks Vilco. I make a salad that has soppresetta in it but it looks
>like capicollo might be softer. I'll get some and see.

Foist yoose gots to spell it correctly... sopressata is a type of
fermented salami: http://en.wikipedia.org/wiki/Sopressata

http://en.wikipedia.org/wiki/Capicola

On Wed, 15 Sep 2010 18:50:16 GMT, notbob > wrote:

>On 2010-09-15, Catmandy (Sheryl) > wrote:
>
>> But a bigger question is, why would you buy something (no matter how
>> inexpensive) if you didn't know what to do with it or how to eat it?
>
>Howzabout to learn "what to do with it or how to eat it". DUH.

but, but, but......don't we know everything already and are just here
for chest pounding?

Lou

"Aussie" > wrote in message
5...
> " Bigbazza" > wrote in
> :
>
>> From the manufacturers Web Site.......
>>
>> .Made from a seasoned pork neck, the coppa is dry cured in salt and
>> firmed through strict temperature control. Best served thinly sliced.
>> Natural Chilli is added to hot Coppa.
>>
>> I bought a 550g piece of this yesterday, it was 'Marked down' in price,
>> due to it's approaching 'use by date'....... It say's that it must be
>> consumed within 4 days of opening!
>>
>> That is all I know of it!
>>
>> Any suggestions as to how to use it?... Can it be eaten (as it is) in a
>> 'cured' only state as bought, or must (or can) it be cooked and
>> incorporated in some cooking?
>
>
>
> Gidday Baz,
>
> I've bought this before as well, just to see what it's like. It can be
> eaten as is in sandwiches, or used on pizzas, or (as I did) wrapped around
> some chicken and baked.
>
> http://en.wikipedia.org/wiki/Capicola
>
> http://www.marianofoods.com/cart/mea...b/prod_13.html
>
> --
> Peter Lucas
> Hobart
> Tasmania
>
> The act of feeding someone is an act of beauty,
> whether it's a full Sunday roast or a jam sandwich,
> but only when done with love.


Hi, Peter.....I never did get around to meeting you on one of my Brisbane
visits to my Kids and Grandkids.....We must get together for a good cold
beer sometime, Mate... :-)

I thought it may be something I could wrap around a piece of Chicken Breast
or at a later stage of cooking, around a chicken thigh (Skin on)
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

"Catmandy (Sheryl)" > wrote in message
...
> On Sep 14, 11:04 pm, Aussie >
> wrote:
>> " Bigbazza" > wrote
>> :
>>
>> > From the manufacturers Web Site.......
>>
>> > .Made from a seasoned pork neck, the coppa is dry cured in salt and
>> > firmed through strict temperature control. Best served thinly sliced.
>> > Natural Chilli is added to hot Coppa.
>>
>> > I bought a 550g piece of this yesterday, it was 'Marked down' in price,
>> > due to it's approaching 'use by date'....... It say's that it must be
>> > consumed within 4 days of opening!
>>
>> > That is all I know of it!
>>
>> > Any suggestions as to how to use it?... Can it be eaten (as it is) in a
>> > 'cured' only state as bought, or must (or can) it be cooked and
>> > incorporated in some cooking?
>>
>> Gidday Baz,
>>
>> I've bought this before as well, just to see what it's like. It can be
>> eaten as is in sandwiches, or used on pizzas, or (as I did) wrapped
>> around
>> some chicken and baked.
>>
>> http://en.wikipedia.org/wiki/Capicola
>>
>> http://www.marianofoods.com/cart/mea...1-5-lb/prod_13....
>>
>> --
>> Peter Lucas
>> Hobart
>> Tasmania
>>
>> The act of feeding someone is an act of beauty,
>> whether it's a full Sunday roast or a jam sandwich,
>> but only when done with love.
>
> Use it as you would deli Ham. It's frequently included in "Italian
> Combo" sandwiches here in the U.S.

> But a bigger question is, why would you buy something (no matter how
> inexpensive) if you didn't know what to do with it or how to eat it?
> Especially that large a quantity.... that's a lot of meat to eat in a
> 4 day period.

I have never eaten it before, and I like to experiment on new foods,
especially when I can buy it so cheap...... I may end up throwing some of it
away in the end, but probably not though......And I could also freeze what
is left as well, Sheryl

I had the idea that I might use some to wrap around some chicken and cook
it.....

I must try it on some fresh bread and see what it is like... :-)

Thanks for the info on how I could use it...
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"







Capicola is very rich and you really can't eat a lot of
> it at one time. You might need to invite people over for "Italian
> Sandwich Night" and buy some hard salami, mortadella and sliced
> provolone to go along with it (about half as much of the other meats
> as the capicola).

"Janet" > wrote in message
...
> In article <5545d5f4-9787-4f58-a5f3-
> >,
> says...
>>
>> But a bigger question is, why would you buy something (no matter how
>> inexpensive) if you didn't know what to do with it or how to eat it?
>
> Because he likes to try new food? I've done that all my life, I'd
> guess many cooks do.
>
> Janet
>

Precisely, Janet....I like to try new things, especially if they are a cheap
purchase like this was.... Buying it 'marked down' is a good way to try out
something to see if you like it...
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

"Melba's Jammin'" > wrote in message
...
> In article >,
> " Bigbazza" > wrote:
>
>> From the manufacturers Web Site.......
>>
>> .Made from a seasoned pork neck, the coppa is dry cured in salt and
>> firmed
>> through strict temperature control. Best served thinly sliced. Natural
>> Chilli is added to hot Coppa.
>>
>> I bought a 550g piece of this yesterday, it was 'Marked down' in price,
>> due
>> to it's approaching 'use by date'....... It say's that it must be
>> consumed
>> within 4 days of opening!
>>
>> That is all I know of it!
>>
>> Any suggestions as to how to use it?... Can it be eaten (as it is) in a
>> 'cured' only state as bought, or must (or can) it be cooked and
>> incorporated
>> in some cooking?
>
> I buy very thinly sliced capicola from an Italian deli and use it in
> sandwiches. FWIW. I can't imagine heating or cooking it < not the
> stuff I buy, anyway.
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of St. Pectina of Jella
> "Always in a jam, never in a stew; sometimes in a pickle."
> A few pics from the Fair are he
> http://gallery.me.com/barbschaller#100254

I am going to try that tomorrow, Barb..... I also must see then, when I open
it, to decide as to how I might use the rest up...
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

"ViLco" > wrote in message
...
> Melba's Jammin' wrote:
>
>> I buy very thinly sliced capicola from an Italian deli and use it in
>> sandwiches. FWIW. I can't imagine heating or cooking it < not the
>> stuff I buy, anyway.
>
> In Italy both coppa and capocollo (or capicollo) are almost always served
> room temp, and not cooked. Then some fantasy-poor chef wraps them around
> the first thing he reaches for, like shrimp, and the result is a shrimp
> totally overpowered by the strong taste of coppa, not minding coppa is
> even saltier than prosciutto: or you just warm it up a very little, or it
> quckly gets too salty.
> They're both made for bread, as in a sandwich or in a dish of cold-cuts
> served with bread.
> Coppa can vary from very tough to quite soft, usually harder than a
> standard Parma ham.
>
> I cook it only when it's near the end, about one inch thick: then I grate
> it as fine as I can, and use it as the salty and savoury part of a meat
> sauce.
> --
> Vilco
> And the Family Stone

Points well taken, Vilco.....After trying it, I also may find it too
salty..... I wouldn't wrap anything around prawns when I cooked them, as it
would over power the delicate flavour of the prawns...
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

"Aussie" > wrote in message
5...
> "ViLco" > wrote in
> :
>
>
>>
>> I cook it only when it's near the end, about one inch thick: then I
>> grate it as fine as I can, and use it as the salty and savoury part of a
>> meat sauce.
>
>
>
> I've used thin slices on pizza, and it was quite good.
>
>
> --
> Peter Lucas
> Hobart
> Tasmania
>

Would the flavour stand out if put on a pizza topping....as it could be a
lost flavour unless it was a strong taste?

Also, would you put it on the pizza before cooking it, or added on after,
Peter?
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

"Victor Sack" > wrote in message
...
> Bigbazza > wrote:
>
>> Any suggestions as to how to use it?... Can it be eaten (as it is) in a
>> 'cured' only state as bought, or must (or can) it be cooked and
>> incorporated
>> in some cooking?
>
> It is usually eaten more or less "as is", but there is an interesting -
> and simple enough, given the necessary ingredients - Piedmontese dish
> with pork offal and coppa, in case you are interested. The dish is
> called "prustinega" and the recipe is from the second Accademia Italiana
> della Cucina compilation (Il Riccetario) at
> <http://www.accademiaitalianacucina.it/ricetta.php?id=1343>,
> which I translated on the fly (i.e. probably badly):
>
> Prustinega
>
> Pork offal: A pound of lungs/lights, 150 g liver, 200 g heart, 300 g
> coppa, a kidney (cleaned/rinsed), a carrot, an onion, two stalks of
> celery, four bay leaves, a few juniper berries, half a liter of red
> wine, meat broth, 150 g butter
>
> Make a soffritto (i.e. sauté finely diced/chopped celery, carrot, onion
> and herbs/spices); dice all innards, brown the lungs/lights separately
> and deglaze with red wine. In a separate pan, cook all the other
> innards and add to the lung/lights after half an hour cooking, add beef
> broth to cover and cook for another hour until the sauce has
> blended/thickened. Serve with boiled potatoes and homemade crostoni
> (thick slices of toasted bread/croutons).
>
> Victor

I don't know how I would go with a dish like this, Victor.....I like offal,
but a whole dish made up of all that, I don't know....It would be
interesting though.....

The Liver, and the Kidneys, I could probably buy, but the heart and the
lung, I would not be able to buy here in at the butchers, I'm sure....BUT,
it does look interesting :-)
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"

On Thu, 16 Sep 2010 21:45:46 +1000, " Bigbazza" <bigbazzai@
lackspam.org> wrote:

>
>"Aussie" > wrote in message
. 55...
>> "ViLco" > wrote in
>> :
>>
>>
>>>
>>> I cook it only when it's near the end, about one inch thick: then I
>>> grate it as fine as I can, and use it as the salty and savoury part of a
>>> meat sauce.
>>
>>
>>
>> I've used thin slices on pizza, and it was quite good.

The meat itself hasn't much flavor, it's like eating unsmoked ham
(prociutto) eaten mostly for the texture and saltiness. The only real
difference from prociutto is the hot pepper... you can accomplish the
same thing for a lot less money by sprinkling your pizza with hot
pepper flakes. Capocollo (and prociutto) is not meant to be cooked,
it's too dry and will only become tough... this the reason that
pizzarias don't offer ham as a topping.

>Would the flavour stand out if put on a pizza topping....as it could be a
>lost flavour unless it was a strong taste?

The main flavor is hot pepper... pepperoni is a much better choice.

>Also, would you put it on the pizza before cooking it, or added on after,
>Peter?

Either would be a big waste of money... not to mention TIAD... yoose
have the palate of a starving junkyard dog, you'd eat your own shit
and go Mmmmm....

Bigbazza wrote:

> Precisely, Janet....I like to try new things, especially if they are
> a cheap purchase like this was.... Buying it 'marked down' is a good
> way to try out something to see if you like it...

There's a great deli near me that makes terrific sandwiches. They
offer capicola either regular or spicy. Either way, it brings a lot to
a sandwich ... I have some in my refrigerator as we speak. Hmmm,
I think a couple of slices will be my breakfast today.

nancy

On Sep 16, 4:31*am, " Bigbazza" <bigbazzai@ lackspam.org> wrote:
> "Catmandy (Sheryl)" > wrote in message
>
> ...

> I must try it on some fresh bread and see what it is like... :-)
>

Do people eat Italian sandwiches in Oz (sliced cured meats and cheeses
on a baguette, with lettuce, tomato, and perhaps sliced sweet onion
and/or pepperoncini, the bread perhaps being drizzled with olive oil)?
They are very common in the US under the names submarine sandwich,
hero, hoagie, grinder, etc.

>
> > it at one time. *You might need to invite people over for "Italian
> > Sandwich Night" and buy some hard salami, mortadella and sliced
> > provolone to go along with it (about half as much of the other meats
> > as the capicola).

This is a good suggestion though I don't care much for mortadella. Can
you slice it fairly thin, or is it sliced already?

On Wed, 15 Sep 2010 12:23:13 -0400, Brooklyn1 wrote:

> On Wed, 15 Sep 2010 08:58:07 -0500, Lou Decruss
> > wrote:
>
>>On Wed, 15 Sep 2010 13:23:26 +0100, Janet > wrote:
>>
>>>In article <5545d5f4-9787-4f58-a5f3-
>,
>>>says...
>>>>
>>>> But a bigger question is, why would you buy something (no matter how
>>>> inexpensive) if you didn't know what to do with it or how to eat it?
>>>
>>> Because he likes to try new food? I've done that all my life, I'd
>>> guess many cooks do.
>>
>> I do it too. Did the same with thing with fennel bulbs.
>> I knew I liked the seeds so I bought a bulb and researched
>> it just like the OP is doing.
>
> But did you taste it, did you like it... ya know, if you like Florence
> fennel (finocchio) it means you have homosexual tendencies.
> http://www.urbandictionary.com/defin...term=finocchio

gosh, those homos are *everywhere*, aren't they sheldon?

<http://www.theonion.com/articles/why-do-all-these-homosexuals-keep-sucking-my-cock,10861/>

blake

"Aussie" > wrote in message
5...
> "Catmandy (Sheryl)" > wrote in news:5545d5f4-9787-
> :
>
>> On Sep 14, 11:04 pm, Aussie >
>> wrote:
>>> " Bigbazza" > wrote
>> ndividual.net:
>>>
>>> > From the manufacturers Web Site.......
>>>
>>> > .Made from a seasoned pork neck, the coppa is dry cured in salt and
>>> > firmed through strict temperature control. Best served thinly sliced.
>>> > Natural Chilli is added to hot Coppa.
>>>
>>> > I bought a 550g piece of this yesterday, it was 'Marked down' in
>>> > price,
>>> > due to it's approaching 'use by date'....... It say's that it must be
>>> > consumed within 4 days of opening!
>>>
>>> > That is all I know of it!
>>>
>>> > Any suggestions as to how to use it?... Can it be eaten (as it is) in
>>> > a
>>> > 'cured' only state as bought, or must (or can) it be cooked and
>>> > incorporated in some cooking?
>>>
>>> Gidday Baz,
>>>
>>> I've bought this before as well, just to see what it's like. It can be
>>> eaten as is in sandwiches, or used on pizzas, or (as I did) wrapped
>>> aroun
>> d
>>> some chicken and baked.
>>>
>>> http://en.wikipedia.org/wiki/Capicola
>>>
>>> http://www.marianofoods.com/cart/mea...1-5-lb/prod_13....
>>>
>
>>
>> Use it as you would deli Ham. It's frequently included in "Italian
>> Combo" sandwiches here in the U.S.
>> But a bigger question is, why would you buy something (no matter how
>> inexpensive) if you didn't know what to do with it or how to eat it?
>
>
> Life is an adventure, and good on Barry for buying something 'off the
> cuff'
> and trying it!!
>
>
>> Especially that large a quantity.... that's a lot of meat to eat in a
>> 4 day period.
>
>
> "Use within 4 days of opening" is an 'arse covering' statement.
>
> I had my Coppa in the fridge (after opening) for about 2 weeks, and we
> haven't died!!

Whats your address peter? I can send some Coppa that will prove you wrong.

--
Bar

On Fri, 17 Sep 2010 14:58:03 +1000, "Barley Farley"
> wrote:

>
>"Aussie" > wrote in message
. 55...
>> "Catmandy (Sheryl)" > wrote in news:5545d5f4-9787-
>> :
>>
>>> On Sep 14, 11:04 pm, Aussie >
>>> wrote:
>>>> " Bigbazza" > wrote
>>> ndividual.net:
>>>>
>>>> > From the manufacturers Web Site.......
>>>>
>>>> > .Made from a seasoned pork neck, the coppa is dry cured in salt and
>>>> > firmed through strict temperature control. Best served thinly sliced.
>>>> > Natural Chilli is added to hot Coppa.
>>>>
>>>> > I bought a 550g piece of this yesterday, it was 'Marked down' in
>>>> > price,
>>>> > due to it's approaching 'use by date'....... It say's that it must be
>>>> > consumed within 4 days of opening!
>>>>
>>>> > That is all I know of it!
>>>>
>>>> > Any suggestions as to how to use it?... Can it be eaten (as it is) in
>>>> > a
>>>> > 'cured' only state as bought, or must (or can) it be cooked and
>>>> > incorporated in some cooking?
>>>>
>>>> Gidday Baz,
>>>>
>>>> I've bought this before as well, just to see what it's like. It can be
>>>> eaten as is in sandwiches, or used on pizzas, or (as I did) wrapped
>>>> aroun
>>> d
>>>> some chicken and baked.
>>>>
>>>> http://en.wikipedia.org/wiki/Capicola
>>>>
>>>> http://www.marianofoods.com/cart/mea...1-5-lb/prod_13....
>>>>
>>
>>>
>>> Use it as you would deli Ham. It's frequently included in "Italian
>>> Combo" sandwiches here in the U.S.
>>> But a bigger question is, why would you buy something (no matter how
>>> inexpensive) if you didn't know what to do with it or how to eat it?
>>
>>
>> Life is an adventure, and good on Barry for buying something 'off the
>> cuff'
>> and trying it!!
>>
>>
>>> Especially that large a quantity.... that's a lot of meat to eat in a
>>> 4 day period.
>>
>>
>> "Use within 4 days of opening" is an 'arse covering' statement.
>>
>> I had my Coppa in the fridge (after opening) for about 2 weeks, and we
>> haven't died!!
>
>Whats your address peter? I can send some Coppa that will prove you wrong.

All deli sliced meats should be used within 3 days... in fact for best
quality they should be consumed the same day. Deli sliced meats
deteriorate rapidly, deli slicers are typically unsanitary and with
all that exposed surface area toxin producing bacteria have a field
day... factory packaged sliced meats should be consumed by "best used
by date" and/or within 3-4 days after opening... this is Food 101.

"Brooklyn1" wrote in message
...
> On Thu, 16 Sep 2010 21:45:46 +1000, " Bigbazza" <bigbazzai@
> lackspam.org> wrote:
>
>>
>>"Aussie" > wrote in message
.55...
>>> "ViLco" > wrote in
>>> :
>>>
>>>
>>>>
>>>> I cook it only when it's near the end, about one inch thick: then I
>>>> grate it as fine as I can, and use it as the salty and savoury part of
>>>> a
>>>> meat sauce.
>>>
>>>
>>>
>>> I've used thin slices on pizza, and it was quite good.
>
> The meat itself hasn't much flavor, it's like eating unsmoked ham
> (prociutto) eaten mostly for the texture and saltiness. The only real
> difference from prociutto is the hot pepper... you can accomplish the
> same thing for a lot less money by sprinkling your pizza with hot
> pepper flakes. Capocollo (and prociutto) is not meant to be cooked,
> it's too dry and will only become tough... this the reason that
> pizzarias don't offer ham as a topping.
>
>>Would the flavour stand out if put on a pizza topping....as it could be a
>>lost flavour unless it was a strong taste?
>
> The main flavor is hot pepper... pepperoni is a much better choice.
>
>>Also, would you put it on the pizza before cooking it, or added on after,
>>Peter?
>
> Either would be a big waste of money... not to mention TIAD... yoose
> have the palate of a starving junkyard dog, you'd eat your own shit
> and go Mmmmm....


Thanks, Sheldon....I haven't actually yet opened it as planned.... This is
due to having a newsgroup lady in Australia for the last few days.......A
Lady from Los A, and in some Seniors groups.....I have just gotten back to
my groups again tonight, in between cooking the evening meal and popping in
to my computer.........

I get your point about eating it raw (or should I say 'cured'....:-)
--
Bigbazza (Barry) Oz

"Happiness is never an accident. It is the prize we get when we choose
wisely from life's great stores"