In the first video, the pair visit Nicolosi foods, which provides butchered pork products to many restaurants and smokehouses. They learn how to cut a side of pork and get the right cuts for cappicola, etc
Cutting and preparing the leg
Curing is amazingly simple – easy as 1,2,3. First, the pig leg is covered with Kosher salt. Then it’s wrapped in a plastic bag. Finally the uncured pork is pressed one day for each pound. For example, if you’re curing a 25 pound pig leg, according to Lou’s method, it should be pressed for 25 days.
Part 2, the salting and pressing