# Making Capocollo at Home **URL:** \ **Category:** Tracking with Closeups\ **Tags:** food, pork, capocollo, cured-meat\ **Created:** [19 December 2023 17:05 UTC](https://scanalyst.fourmilab.ch/t/making-capocollo-at-home/4116 "2023-12-19T17:05:58Z")\ **Posts on this page:** 2\ **Page:** 1
**Author:** ![johnwalker](https://scanalyst.fourmilab.ch/user_avatar/scanalyst.fourmilab.ch/johnwalker/32/17415_2.png) [@johnwalker](https://scanalyst.fourmilab.ch/u/johnwalker)\ **Post date:** [19 December 2023 17:05 UTC](https://scanalyst.fourmilab.ch/t/making-capocollo-at-home/4116/1 "2023-12-19T17:05:58Z")
[![](https://scanalyst.fourmilab.ch/uploads/default/original/3X/e/7/e74242a6880653e5c721d840f8aae746890ceba3.jpeg "Making Capicola (Capicole) from Scratch Old fashioned traditional Italian way family recipeCAPOCOLLO") ](https://www.youtube.com/watch?v=7z0-LFb9KgM) Here is more information on [capocollo](https://en.wikipedia.org/wiki/Capocollo), which _Sopranos_ fans may know better as “gabagool”. This traditional pork product is cured without cooking. You might wonder whether there’s a risk of [trichinosis](https://en.wikipedia.org/wiki/Trichinosis) from the uncooked pork. If properly cured with salt for a sufficiently long time and proper temperature, any _Trichinella_ cysts in the meat should be destroyed. In practice, trichinosis is vanishingly rare in pork produced in developed countries, with essentially all cases coming from consumption of insufficiently cooked game meat. Freezing pork for 20 days or more destroys _T. spiralis_ larvae, which is the most common form found in domestic pigs. ---
**Author:** ![eggspurt](https://scanalyst.fourmilab.ch/user_avatar/scanalyst.fourmilab.ch/eggspurt/32/3686_2.png) [@eggspurt](https://scanalyst.fourmilab.ch/u/eggspurt)\ **Post date:** [19 December 2023 17:29 UTC](https://scanalyst.fourmilab.ch/t/making-capocollo-at-home/4116/2 "2023-12-19T17:29:55Z")
I use freezing as a way of ensuring that dried mushrooms, legumes, fruit, and even herbs preserve well.