Step 1: Choosing the Right Meat
The first step to making your own capocollo is selecting the right meat. Ideally, you’ll want to use a piece of boneless pork shoulder or coppa. Look for well-marbled meat with a good balance of lean and fat. This will ensure the final capocollo has the perfect texture and flavor.
Step 2: Trimming and Seasoning
Once you have your meat, it’s time to trim off any excess fat or connective tissue. This will help the curing process and improve the overall texture. Next, generously season the meat with a mixture of salt, black pepper, crushed red pepper flakes, garlic, and any other desired spices. Make sure to coat the meat evenly to enhance the flavors.
Step 3: Tying and Wrapping
To achieve the characteristic shape of capocollo, tightly roll the seasoned meat and tie it securely with cooking twine. This will help maintain the shape during the curing process. After tying, wrap the meat in a piece of cheesecloth or a food-grade netting to protect it and promote proper airflow.
Step 4: Curing
Proper curing is crucial to developing the unique flavor of capocollo. Hang the wrapped meat in a well-ventilated, cool, and dry place, such as a cellar or a dedicated curing chamber. Maintain a temperature around 55-60°F (13-15°C) with a humidity level of around 70%. Allow the capocollo to cure for about 3-4 weeks, or until it reaches the desired firmness.
Step 5: Aging and Enjoying
Once the capocollo has finished curing, it’s time to age it for additional flavor development. Remove the cheesecloth or netting and carefully pat dry any moisture on the surface. Hang the capocollo back in the curing chamber, this time at a slightly lower temperature of around 50°F (10°C). Let it age for another 4-6 weeks, checking regularly for any signs of mold or spoilage.
When the capocollo has reached its desired maturity, slice it thinly and serve it as is or in sandwiches. It pairs perfectly with crusty bread, sharp cheeses, and a glass of red wine.
Final Thoughts
Making homemade Calabrese capocollo is a labor of love, but the results are well worth the effort. By following this step-by-step guide, you can enjoy the satisfaction of crafting your own traditional Italian cured meat. So, roll up your sleeves, gather your ingredients, and embark on this culinary adventure!
- Choose a well-marbled pork shoulder or coppa.
- Trim excess fat and season the meat generously.
- Tightly roll and tie the meat.
- Wrap in cheesecloth or netting for protection.
- Hang in a cool, dry place for 3-4 weeks to cure.
- Age at a lower temperature for 4-6 weeks.
- Slice thinly and enjoy in various dishes.