Capicola

Capicola: Capicola or Capocollo (in America, capicollo or capicolla), or coppa, is a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig.

Ingredients (makes 700 gms):

• 1 Kg Pork Shoulder (fatty shoulder cut)
• 3 gms Pink Salt
• 35 gms regular salt
• 10 gms Black pepper, freshly ground
• 4 gms crushed fennel powder
• 1 gms cinnamon powder
• Some cloth and string
• Bacteria Culture (e.g. Bactoferm™ F-RM-52)

Method:

• Mix all the salt and spices in a bowl.
• Rub the pork shoulderwoth the spice mix and completely cover it.
• Seal the meat in a big zip lock bag with the left over spices into the bag.
• Put the bag of meat and spices into the fridge.
• Let it sit there to cure for about 3 weeks.
• It should be nice and stiff when you take it out.
• Take the meat out of the bag and rinse off the spices in the sink with tap water.
• Add bacteria culture to water in a bowl.
• Let the pork shoulder sit for a few minutes in the bacteria culture.
• Take your recently rinsed meat and completely cover it in this bacteria water. This bacteria is safe to eat and will ensure no harmful bacteria grows.
• Wrap the meat in cloth, wrap string around the cloth to keep it tight in position.
• Hang up the meat at 14°C or cooler for about 7-10 days.
• After 7-10 days take the meat down and put it into a plastic bag in the fridge.
• Here it will develop delicious flavors over the next few months.
• Leave it in the fridge for 3-6 months.
• It will stink like dirty feet when you take it out, don’t be alarmed it will taste fantastic!
• Unwrap the Capicolaand thinly slice.
• Capicola is ready to be served with good quality wine.

If you have any queries about this Capicola Recipe , please write down in comment box below