Pepper Capicola Recipe
Make Pepper Capicola Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cured Meat and Seasoning
Finishing & Serving
Method
Cured Meat and Seasoning
- 1
Prepare spice crust
In a small bowl combine the coarsely ground black pepper, cracked red pepper flakes, sweet paprika, garlic powder, crushed fennel seed, and kosher salt. Mix thoroughly so the spices are evenly distributed.
- 2
If using a whole piece of capicola
Pat the capicola dry with paper towels. Using your hands, press the spice mixture evenly over the exterior of the capicola so it forms a crust. If you prefer a milder finish, press less of the cracked red pepper in the crust.
- 3
- 4
Rest to meld flavors
If you prepared a whole piece, wrap loosely in plastic wrap and refrigerate for at least 30 minutes (up to 4 hours) so the spices adhere and the flavors marry. If using slices, let them sit at room temperature for 10–15 minutes before serving so the oil and spices settle.
Finishing & Serving
- 5
Slice and dress (whole piece)
If you used a whole capicola, remove from refrigerator and slice very thinly against the grain using a sharp knife or slicer. Arrange slices on a platter in overlapping rows.
- 6
Dress the slices
Whisk together the remaining 1 tablespoon olive oil and 1 teaspoon lemon juice in a small cup. Lightly brush or drizzle this over the arranged capicola slices to add gloss and a touch of brightness. Alternatively, drizzle just before serving to avoid sogginess.
- 7
Garnish and serve
Finish with a light crack of freshly ground black pepper and scatter the chopped parsley if using. Serve with toasted baguette slices or crackers. Encourage guests to fold slices over bread or eat as part of a charcuterie board.
- 8
Storage
Store leftover seasoned capicola tightly wrapped in the refrigerator for up to 5 days. If you applied oil, consume within 3 days for best texture. For long-term storage, refrigerate the whole uncut piece wrapped in butcher paper and plastic to maintain moisture.