Capicola: Capicola or Capocollo (in America, capicollo or capicolla), or coppa, is a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig.
Ingredients (makes 700 gms):
- 1 Kg Pork Shoulder (fatty shoulder cut)
- 3 gms Pink Salt
- 35 gms regular salt
- 10 gms Black pepper, freshly ground
- 4 gms crushed fennel powder
- 1 gms cinnamon powder
- Some cloth and string
- Bacteria Culture (e.g. Bactoferm™ F-RM-52)
- Mix all the salt and spices in a bowl.
- Rub the pork shoulderwoth the spice mix and completely cover it.
- Seal the meat in a big zip lock bag with the left over spices into the bag.
- Put the bag of meat and spices into the fridge.
- Let it sit there to cure for about 3 weeks.
- It should be nice and stiff when you take it out.
- Take the meat out of the bag and rinse off the spices in the sink with tap water.
- Add bacteria culture to water in a bowl.
- Let the pork shoulder sit for a few minutes in the bacteria culture.
- Take your recently rinsed meat and completely cover it in this bacteria water. This bacteria is safe to eat and will ensure no harmful bacteria grows.
- Wrap the meat in cloth, wrap string around the cloth to keep it tight in position.
- Hang up the meat at 14°C or cooler for about 7-10 days.
- After 7-10 days take the meat down and put it into a plastic bag in the fridge.
- Here it will develop delicious flavors over the next few months.
- Leave it in the fridge for 3-6 months.
- It will stink like dirty feet when you take it out, don’t be alarmed it will taste fantastic!
- Unwrap the Capicolaand thinly slice.
- Capicola is ready to be served with good quality wine.
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