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Ingredients
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Capicollo
House Made Accoutrements
Method
Making Capicollo
Prepare the Meat
Cut the pork shoulder and pork neck into small pieces and combine them in a large bowl.
Season the Meat
Add salt, black pepper, paprika, crushed red pepper flakes, minced garlic, red wine, and curing salt to the meat mixture. Mix thoroughly until well combined.
Stuff the Casings
Rinse the hog casings in cold water. Stuff the meat mixture into the casings, making sure to remove any air pockets, and tie off the ends securely.
Cure the Capicollo
Hang the stuffed casings in a cool, dry place (ideally around 60°F) for 2-3 weeks to cure.
Preparing Accoutrements
Make Mustard
In a small bowl, serve whole grain mustard as a condiment.
Prepare Pickles and Olives
Slice pickles and arrange them alongside mixed olives on a serving platter.
Garnish with Fresh Herbs
Chop fresh herbs and sprinkle them over the pickles and olives for added flavor.
Serve with Bread
Slice the bread and serve it on the side for enjoying with the capicollo.
