Capocollo Recipe
Make Capocollo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Meat
Trim the pork shoulder and fatback, cutting them into smaller pieces for easier grinding. Chill meat and fat in the freezer for about 30 minutes until firm.
- 2
Grind the Mixture
Using a meat grinder, grind the pork shoulder and fatback together into a large bowl. Use a medium-sized plate for a coarse texture.
- 3
Season the Meat
In a separate bowl, mix salt, black pepper, crushed red pepper flakes, garlic powder, and Cure #2. Add this seasoning mix to the ground meat and fat. Pour in the red wine and mix thoroughly until well combined.
- 4
Stuff the Casings
Rinse the natural hog casings under cold water. Stuff the casings with the seasoned meat mixture, being careful not to over-stuff. Tie off the ends securely.
- 5
Cure the Capocollo
Hang the stuffed sausages in a cool, dry place (ideally at 55-60°F with 70-80% humidity) for 2-4 weeks to cure. Monitor for any signs of spoilage.
- 6
Enjoy
Once cured, slice thinly and serve as part of a charcuterie board or as a sandwich filling.
