Capicola Recipe
Indulge in the rich and savory flavors of our Capicola, a premium cured meat that boasts a perfect balance of spices and a melt-in-your-mouth texture. Each slice is meticulously crafted to enhance its deep, aromatic profile, making it an ideal accompaniment to artisanal cheeses or a delightful addition to your favorite charcuterie board. Experience the essence of traditional Italian charcuterie with every bite!
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Ingredients
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Meat and Spices
Method
Preparation and Curing
- 1
Prepare the Meat
Trim the pork shoulder to remove excess fat and cut into smaller chunks for easier grinding.
- 2
Make the Spice Mixture
In a bowl, mix together the sea salt, black pepper, crushed red pepper flakes, sugar, garlic powder, and ground coriander.
- 3
Combine Meat and Spices
Pass the pork shoulder through a meat grinder using a coarse plate. In a large mixing bowl, combine the ground pork with the spice mixture and white wine, mixing thoroughly.
- 4
Stuff the Casings
Rinse the pork casings thoroughly. Stuff the casings with the meat mixture, being careful not to overstuff. Twist the sausages into desired lengths.
- 5
Cure the Capicola
Hang the stuffed sausages in a cool, dry place (ideally around 55°F to 65°F) for 2 to 3 weeks, allowing them to cure and dry.
- 6
Store or Serve
Once fully cured, slice the capicola thinly and serve, or store in the refrigerator or freezer for later use.
