Capicola (italian Ham) Recipe

Prepare brine

In a saucepan combine 2 cups of the water, kosher salt, pink curing salt, cane sugar and brown sugar. Heat gently, stirring until salts and sugars dissolve. Remove from heat.

Lightly toast black peppercorns, fennel seeds, coriander seeds and juniper berries in a dry skillet over medium heat for 1–2 minutes until fragrant; crush coarsely with a mortar and pestle or in a spice grinder.

Add the crushed spices, crushed garlic cloves, bay leaves and remaining 6 cups of cold water to the dissolved brine. Stir and cool completely to refrigerator temperature (under 40°F / 4°C). Chill if necessary.

Trim and prepare pork

Trim excess surface fat from the pork neck, leaving an even layer about 1/8–1/4 inch thick; remove silver skin. If the roast is uneven, gently roll and tie with butcher's twine at 1–2 inch intervals to make a uniform cylinder which will cure and hang evenly.

Place the trimmed and tied pork into a non-reactive container or large heavy-duty, food-safe zip-top bag.

Cure the meat

Pour cooled brine over the pork, ensuring the meat is fully submerged. If needed, weigh it down with a plate. Refrigerate at 34–40°F (1–4°C) for 7–10 days (approximately 24 hours per pound). Turn the meat every 24–48 hours and check that the meat stays submerged. After the curing period, remove the pork and rinse thoroughly under cold running water to remove excess brine and surface spices. Pat dry with paper towels.

Prepare the spice rub

Combine coarsely ground black pepper, toasted crushed fennel seeds, crushed red pepper flakes, paprika, garlic powder and dried oregano in a bowl. Drizzle olive oil over the pork and rub evenly to help the spices adhere. Press the spice blend firmly and evenly over the entire surface of the meat so it forms a thick crust.

Wrap the seasoned pork tightly in cheesecloth (optional) or leave exposed if you will hang in a very clean, controlled environment. Tie securely with butcher's twine at 1–2 inch intervals to maintain shape.

Dry and age

Hang the wrapped pork in a well-ventilated curing chamber or refrigerator converted for curing at 55–60°F (13–15°C) with 60–70% relative humidity if possible. If you do not have a dedicated chamber, keep in the refrigerator but ensure good air circulation and that the meat is not touching other foods. Dry for 3–5 weeks until the internal weight loss reaches about 30% (use a scale to measure starting and ongoing weight). This produces the characteristic texture and concentrated flavor of capicola.

If you prefer some smokiness, cold-smoke the capicola for 6–12 hours during the first week of drying using clean wood smoke (apple, cherry or a mild hardwood) at temperatures below 80°F (27°C). Avoid heavy smoke which can overpower flavor.

After the desired weight loss and firmness are reached, remove the capicola from the chamber or refrigerator. Unwrap and trim any excess mold or hard exterior crust; a thin white surface bloom (good, harmless) can be brushed off with a dry cloth. Slice very thinly across the grain to serve. Store wrapped in butcher paper or vacuum-sealed in the refrigerator for up to several weeks, or freeze for longer storage.