Homemade Capicola: A Step-By-Step Guide

Ingredients

5 pounds pork shoulder
1/4 cup kosher salt
1/4 cup brown sugar
1 tablespoon cracked black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon paprika
1 teaspoon Prague powder #2
3 cloves garlic, minced
1 cup red wine
10 feet hog casing

Steps and instructions

Start by preparing the pork shoulder. Trim away any excess fat, leaving a thin layer on one side.
In a bowl, combine kosher salt, brown sugar, black pepper, red pepper flakes, paprika and Prague powder #2. Mix well.
Apply the cure mixture to the pork shoulder, ensuring that every surface is covered. Use your hands to rub the mixture into the meat.
Place the cured pork in a sealable plastic bag. Add the minced garlic and red wine. Seal the bag, removing as much air as possible.
Refrigerate the bagged pork for 2 weeks. Make sure to turn the bag every couple of days to ensure the cure is evenly distributed.
After 2 weeks, remove the pork from the bag. Rinse it thoroughly under cold water to remove any remaining cure. Pat it dry with paper towels.
Prepare the hog casing according to the package instructions. Stuff the cured pork into the casing, tying off the ends to secure it.
Hang the stuffed casing in a cool, humid place to dry. This process will take about 6 to 8 weeks.
Once the capicola has reached the desired dryness, remove it from the curing area. Slice it thinly and serve.

Tools for making

Pork shoulder - 5 pounds of pork shoulder will be needed for this recipe.
Kosher salt - 1/4 cup of kosher salt is required for curing the pork.
Brown sugar - 1/4 cup of brown sugar will add sweetness to the capicola.
Cracked black pepper - 1 tablespoon of cracked black pepper adds a bold and peppery flavor.
Crushed red pepper flakes - 1 tablespoon of crushed red pepper flakes provides a spicy kick to the capicola.
Paprika - 1 tablespoon of paprika adds a smoky and earthy flavor.
Prague powder #2 - 1 teaspoon of Prague powder #2 is essential for curing and preserving the capicola.
Garlic - 3 cloves of minced garlic will add a delicious garlicky flavor to the capicola.
Red wine - 1 cup of red wine is used to marinate the pork and enhance the flavors.
Hog casing - 10 feet of hog casing is required to encase the capicola during the curing process.

Recipe variations

Use a different type of pork, such as pork tenderloin, instead of pork shoulder.
Experiment with different spice blends, such as adding fennel seeds, oregano, or smoked paprika.
Add a touch of sweetness by incorporating honey or maple syrup into the cure mixture.
Try different types of wine or spirits for marinating the pork, such as white wine, brandy, or bourbon.
For a spicier kick, increase the amount of crushed red pepper flakes or add some cayenne pepper.
Explore different herbs and spices to customize the flavor, such as thyme, rosemary, or coriander.
Consider smoking the capicola instead of air-drying it for a smoky flavor profile.
If you prefer a leaner option, use turkey or chicken breast instead of pork.
For a vegetarian or vegan alternative, substitute the pork with firm tofu or seitan, and adjust the spices and marinating time accordingly.

Recipe overview

Capicola, also known as coppa, is a traditional Italian cured meat with a deliciously complex flavor profile. Made from pork shoulder and cured with an array of spices, it requires a bit of patience - but the end result is incredibly rewarding. This recipe will guide you through the process of making your own capicola at home, from preparing the cure and applying it to the meat, to stuffing the meat into casings and letting it dry. Though it takes about 8 to 10 weeks from start to finish, you'll be rewarded with a versatile charcuterie item that can be used in sandwiches, antipasto platters, or enjoyed on its own. Enjoy the process and get ready to impress your guests with your homemade capicola!

Common questions

How long does it take to cure the pork shoulder? The pork shoulder needs to be refrigerated for 2 weeks to ensure proper curing.
How should I store the capicola during the curing process? Hang the stuffed casing in a cool, humid place to allow it to dry. It is important to maintain a temperature of around 55-65°F (12-18°C) and a humidity level of 60-70%.
How long does it take for the capicola to dry? The drying process typically takes around 6 to 8 weeks. However, it is essential to regularly check the capicola for the desired dryness before slicing and serving.
Can I use a different type of meat for this recipe? Traditionally, capicola is made with pork shoulder. While you can experiment with other meats, the flavor and texture may vary.
What is Prague powder #2? Prague powder #2 is a curing salt that contains sodium nitrite and sodium nitrate. It is used to prevent the growth of bacteria and ensure food safety during the curing process.
Can I adjust the spice level of the capicola? Absolutely! If you prefer a milder capicola, you can reduce the amount of crushed red pepper flakes. Similarly, if you like it spicier, you can increase the amount.
How should I slice the capicola? It is best to slice the capicola thinly using a sharp knife or a meat slicer. This allows for better texture and flavor when serving.
How should I store the finished capicola? Once sliced, store the capicola in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks.

Serving dishes and utensils

Chef's Knife - A sharp knife for trimming the pork shoulder and slicing the capicola.
Cutting Board - A sturdy cutting surface for preparing the pork and slicing the capicola.
Meat Grinder - To grind the pork shoulder before curing and stuffing it into the hog casing.
Meat Curing Bags - Sealable plastic bags for curing the pork shoulder.
Kitchen Scale - To accurately measure the ingredients and the weight of the pork shoulder.
Mixing Bowl - To combine the curing ingredients and seasonings for the capicola.
Measuring Spoons - For measuring the precise amounts of salt, sugar, and spices.
Garlic Press - To mince the garlic cloves for the cure mixture.
Wine - Red wine is used in the curing process and can also be enjoyed while preparing the capicola.
Hog Casing - Natural casings made from pig intestines, used for stuffing and shaping the capicola.
Butcher's String - To tie off the ends of the stuffed hog casing and secure the capicola.
Cooling Rack - A rack to place the capicola on during the drying process.

Origin stories

Capicola, also known as Coppa, is a traditional Italian cured meat made from the neck or shoulder of a pig. Its roots trace back to ancient times, with historical records indicating that even the Romans enjoyed this delicacy. Legend has it that the name Capicola comes from the Neapolitan words ‘capo’ and ‘collo’ which translates to head and neck respectively - the parts of the pig originally used to make this savory treat. Each region of Italy puts a unique twist on the recipe, varying the spices and curing techniques, leading to a distinctive flavor profile that reflects the local culture and palate. So next time you enjoy a slice of Capicola, remember, you're tasting a piece of Italy’s rich culinary history that's been centuries in the making!

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.