Authentic Italian Capocollo: A Detailed Step-By-Step Recipe

Ingredients

1 pork neck (about 5 lbs)
1/4 cup kosher salt
1/4 cup white sugar
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 teaspoon curing salt
1 clove garlic, minced
2 tablespoons fennel seeds
1/4 cup sweet paprika
1/4 cup red wine
Beef bung or hog middle casing
Butcher's twine

Steps and instructions

Trim the pork neck to remove any excess fat and gristle. Rinse it thoroughly under cold water.
In a bowl, mix together the kosher salt, white sugar, black pepper, crushed red pepper flakes, curing salt, minced garlic, fennel seeds, and sweet paprika.
Massage the spice mixture into the pork neck, making sure to cover it thoroughly.
Place the seasoned pork neck in a zip-top bag, press out the air, and seal it. Refrigerate for 2 weeks, flipping the bag every other day to distribute the cure evenly.
After 2 weeks, rinse the pork neck under cold water to wash off the cure. Pat it dry with paper towels.
Soak the beef bung or hog middle casing in warm water for about 30 minutes to soften it, then rinse it thoroughly.
Thread the casing onto a stuffing tube, then stuff the cured pork neck into the casing. Tie the ends of the casing with butcher's twine.
Hang the stuffed casing in a cool, humid environment (around 55-60°F with 60-70% humidity) to dry for at least 6 weeks.
After 6 weeks, check the capocollo for dryness. It should feel firm to the touch and have a rich, red color. If it's not ready, let it continue to dry, checking every week.
Once the capocollo is fully dried, it can be sliced thin and served.

Tools for making

Knife - To trim the pork neck and mince garlic.
Bowl - For mixing the spice mixture.
Zip-top bag - To cure the pork neck.
Refrigerator - To store the curing pork neck.
Sink - For rinsing the cured pork neck.
Stuffing tube - To stuff the capocollo mixture into the casing.
Butcher's twine - For tying the ends of the casing.
Hanging hooks or racks - To hang the capocollo for drying.
Humidity and temperature control - To create the ideal drying environment.
Knife or slicer - For slicing the dried capocollo.

Recipe variations

Use different spices or seasoning blends, such as smoked paprika, cayenne pepper, or Italian herbs.
Experiment with different types of meat, such as beef, venison, or wild boar.
Add additional flavorings like crushed garlic, rosemary, or dried chili flakes.
Try using different types of casing, such as collagen or natural casings.
Smoke the capocollo after the drying process for a smoky flavor.
Infuse the curing mixture with wine, bourbon, or other spirits.
Coat the capocollo in a crust made of ground black peppercorns, herbs, or crushed nuts before drying.
Slice the capocollo thicker for a heartier texture.
Marinate the pork neck in a brine solution before applying the dry cure.
Blend in different types of chili peppers or spices for a spicier version.

Recipe overview

Capocollo, also known as coppa, is a traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. This flavorful and aromatic dish is characterized by its gentle balance of salt and spice, complemented by a hint of sweetness. Making capocollo at home is a labor of love and patience, but the result is a truly artisanal product that far surpasses anything you can buy in the store. This recipe involves curing a pork neck with a blend of spices, stuffing it into a casing, and then hanging it to dry for several weeks. The process requires some specialized equipment and ingredients, like a curing salt and casing, but the steps are straightforward and manageable even for beginners to home curing. The most important part is maintaining the right environment for the capocollo to dry. If you can do that, you'll be rewarded with a beautifully marbled, intensely flavored cold cut that's perfect for antipasto platters, sandwiches, and more.

Common questions

How long does it take to cure the pork neck? The pork neck needs to be refrigerated for 2 weeks to properly cure.
How long does it take to dry the capocollo? The capocollo needs to hang in a cool, humid environment for at least 6 weeks to dry. Check the dryness periodically, and continue drying if necessary.
What temperature and humidity should the drying environment be? The ideal temperature for drying is around 55-60°F, and the humidity should be around 60-70%.
How do I know when the capocollo is ready? The capocollo should feel firm to the touch and have a rich, red color when it is fully dried.
Can I use a different cut of meat? While pork neck is traditionally used for capocollo, you can use other cuts like pork shoulder or coppa (pork collar) if desired.
Can I skip the curing salt? Curing salt is an important ingredient for food safety and preserving the capocollo. It is not recommended to skip or substitute it.
Can I adjust the spice level? Yes, you can adjust the amount of crushed red pepper flakes or black pepper to suit your taste preferences.
What can I do if I don't have a beef bung or hog middle casing? If you cannot find these specific casings, you can use collagen casings or even natural casings like lamb or small pork intestines.

Serving dishes and utensils

Cutting board - A sturdy and spacious cutting surface to prepare the capocollo.
Chef's knife - A sharp and reliable knife for trimming and slicing the pork neck.
Mixing bowl - A bowl to combine the spices and ingredients for the cure.
Zip-top bag - A sealable bag to cure the pork neck.
Stuffing tube - A tube used for stuffing the cured pork neck into the casing.
Butcher's twine - String used to tie the ends of the casing and secure the capocollo.
Beef bung or hog middle casing - Natural casings used for encasing the capocollo.
Paper towels - To pat the cured pork neck dry before casing.
Humidity and temperature control equipment - To create the ideal drying environment for the capocollo, such as a curing chamber or cellar.
Slicing machine or sharp slicing knife - To slice the fully dried capocollo into thin, even slices for serving.

Origin stories

Capocollo, also known as coppa, is a traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. The name "capocollo" comes from capo (head) and collo (neck) in Italian. This savory delicacy is steeped in tradition, with each Italian region boasting their own variation. Particularly noteworthy is the Capocollo di Calabria, which is so cherished and unique to its region of origin that it has been granted Protected Designation of Origin (PDO) status by the European Union. This means that only capocollo produced in the traditional way in Calabria can bear this prestigious title. The curing process, which involves air-drying in natural casing for up to six months, imparts an unparalleled depth of flavor, making capocollo a beloved addition to antipasti platters and sandwiches alike.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.