Capicola Recipe
Savor the rich, smoky flavors of our Capicola, a delicately spiced Italian cured meat crafted from premium pork. Each slice bursts with a harmonious blend of paprika, garlic, and herbs, delivering a mouthwatering experience that's both savory and slightly sweet. Perfectly paired with artisanal cheeses or enjoyed on its own, this gourmet delicacy is sure to elevate any charcuterie board or sandwich. Indulge in a taste of tradition with every bite!
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Mixture
In a large bowl, combine black pepper, paprika, garlic powder, cayenne pepper, salt, and curing salt (if using). Mix well.
- 2
Coat the Capicola
Take the pork shoulder or neck and rub the spice mixture all over the meat, ensuring it's evenly coated.
- 3
Wrap and Refrigerate
Wrap the seasoned meat tightly in butcher paper or plastic wrap. Place it in the refrigerator for at least 5 days to allow it to cure.
- 4
Air Dry the Capicola
After 5 days, remove the meat from the wrap and air dry it in a cool, dry place. Hang it in a cool area with good airflow for about 2 to 4 weeks.
- 5
Slice and Serve
Once dried, slice the capicola thinly and serve as part of a charcuterie board or in sandwiches.
