Believe me if we had not found this video we would not be trying it. I come from a long history of ethnic smoked and cured meat culture. A younger friend of my husband’s used to work at a butcher and did a capicola hanging in is basement, complete with the spray on mold. This first one is a trial. Later in January they will get together here and do a few more, plus grind up the excess pork for salami and anduja. Those will hang at his friends house. It will be fun and a plus is I get to drag out my Dad’s Enterprise sausage stuffer. Cast iron and heavy! A side trip is when we had goats for 25+ years I made all kinds of cheese almost every week. Have missed making cheese for the last 5 years. Can’t stand it anymore. So I just found a source for decent A2 cow’s milk from a local dairy. What tipped me over the edge was the last shot of the capicola video, with a tray of thinly sliced meat on a tray. Gotta have some homemade cheese with that, even if it’s just fresh mozzarella.