Capocollo and pancetta

For the students of my Capocollo/Fresh sausage class.

This is some Capocollo and Pancetta that I made 2 weeks prior to the class.  These couldn’t have turned out any better.  They had been hanging for 7 weeks, felt quite firm, so it was time to taste test.

Beautiful flavours.  Always so excited when cutting them open. I have taken most of them down, cut the large ones in half and vacuum packed all that was ready for eating. This will preserve them for months and months and prevent wastage.

There were a couple that needed another week or so, so I have moved them into our garage, where it’s a bit cooler, as the sun is warming up the room I originally had them in.

Author: Bec

Chef/Patissier

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