📝 About This Recipe
Tracing its roots to the sun-drenched hills of Southern Italy, Capicola is a masterpiece of charcuterie that transforms humble pork neck into a buttery, melt-on-your-tongue delicacy. Known affectionately in Italian-American circles as 'Gabagool,' this cured treasure is prized for its perfect ratio of lean meat to intramuscular fat and its signature kick of Calabrian spices. This recipe guides you through the patient, rewarding process of traditional salt-curing and air-drying to achieve a result far superior to any store-bought alternative.
🥗 Ingredients
The Meat
- 4-5 pounds Pork Coppa (Pork Collar/Neck) (trimmed of excess exterior fat but keeping internal marbling)
The Cure (Equilibrium Method)
- 3 % of meat weight Kosher Salt (approx. 55-65g; use a digital scale for precision)
- 0.25 % of meat weight Curing Salt #2 (Prague Powder #2) (essential for long-term air drying safety)
- 1 % of meat weight Granulated Sugar (helps balance the salt and feed beneficial bacteria)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 tablespoon Dried Juniper Berries (crushed)
- 3 sprigs Fresh Rosemary (finely chopped)
- 1 teaspoon Garlic Powder
The Traditional Finish (Rub)
- 3 tablespoons Calabrian Chili Flakes (Crushed) (for that authentic spicy kick)
- 2 tablespoons Smoked Paprika (Pimentón) (provides the deep red color)
- 1/2 cup Dry White Wine (Pinot Grigio) (for washing the meat after curing)
- 1 tablespoon Fennel Seeds (toasted and ground)
Casing and Binding
- 1 piece Large Collagen Sheet or Beef Bung (for wrapping)
- 10 feet Butcher's Twine (cotton twine for trussing)
👨🍳 Instructions
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1
Begin by weighing your pork coppa on a digital scale in grams. Calculate your salt, curing salt #2, and sugar based on the percentages provided in the ingredients list (the 'Equilibrium Cure' method).
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2
In a small bowl, combine the calculated salt, curing salt #2, sugar, cracked peppercorns, crushed juniper berries, rosemary, and garlic powder. Mix thoroughly.
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3
Rub the cure mixture all over the pork, ensuring every crevice of the muscle is covered. Place the meat and any excess salt mixture into a vacuum-seal bag or a tight-fitting Ziploc bag with all air squeezed out.
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4
Place the meat in the refrigerator for 10-14 days. Flip the bag every day to ensure the brine (which will form naturally) redistributes evenly. The meat should feel firm to the touch at the end of this period.
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5
Once cured, remove the meat from the bag and rinse it thoroughly under cold water. Pat it completely dry with paper towels.
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6
Submerge the meat in a bowl of dry white wine for about 10 minutes. This helps sanitize the surface and adds a subtle acidity. Pat dry once more.
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7
Mix the Calabrian chili flakes, smoked paprika, and ground fennel seeds. Roll the cured pork in this spice mixture, pressing firmly so the spices adhere and form a thick crust.
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8
Wrap the meat tightly in a collagen sheet or slide it into a prepared beef bung. Ensure there are no air pockets between the meat and the casing. If using a sheet, overlap the edges cleanly.
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9
Truss the meat tightly with butcher's twine using a series of half-hitch knots. The goal is to compress the muscle into a uniform cylindrical shape, which ensures even drying.
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10
Weigh the tied bundle and record this 'starting weight' on a tag attached to the meat. Calculate your target weight, which is a 30% to 35% reduction from the starting weight.
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11
Hang the Capicola in a curing chamber or a cool, dark place with 75-80% humidity and a temperature between 50-55°F (10-13°C). Good airflow is essential to prevent 'case hardening'.
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12
Monitor the meat for 3 to 6 weeks. If white mold appears, it is beneficial; if green or black mold appears, wipe it off with a cloth dipped in vinegar.
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13
Once the meat has lost 30-35% of its original weight, remove it from the chamber. It should be firm but have a slight 'give' like a well-done steak.
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14
Slice the Capicola paper-thin using a meat slicer or a very sharp carving knife. The interior should be deep marble-red with translucent white fat.
💡 Chef's Tips
Use a digital scale for all measurements; the 'Equilibrium Cure' is much safer and more consistent than 'Salt Box' curing. Ensure your curing environment is stable; fluctuations in humidity can cause the outside to dry too fast, trapping moisture inside (case hardening). If you don't have a curing chamber, specialized 'UMAi Dry' bags can be used in a standard refrigerator to achieve similar results. Always use Curing Salt #2 for long-term air-drying, as it contains nitrates that break down into nitrites over time, protecting against botulism. For the best flavor, let the finished sliced meat sit at room temperature for 15 minutes before serving to let the fats soften.
🍽️ Serving Suggestions
Serve as part of a classic Antipasto platter with sharp Provolone, marinated artichokes, and roasted red peppers. Layer thinly onto a crusty Italian sub roll with shredded lettuce, tomato, oil, and vinegar for the ultimate 'Gabagool' sandwich. Pair with a bold, tannic Italian red wine like a Nebbiolo or an Aglianico to cut through the richness of the fat. Wrap thin slices around grissini (breadsticks) or fresh melon for a sophisticated salty-sweet appetizer. Incorporate into a gourmet pizza topping after the pie comes out of the oven to preserve the delicate texture.