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If you’re a fan of cured meats, specifically pork , then you’ll be delighted to know that you can actually make it yourself at home. Pork capocollo, also known as coppa or capicola, is a traditional Italian cold cut that is salted, cured, and aged to perfection. This flavorful meat is typically seasoned with various herbs, spices, and wine. While the process may seem daunting at first, with a little patience and effort, you’ll be able to enjoy your own homemade pork capocollo.
Before diving into the preparation process, it’s important to note that making homemade pork capocollo requires a bit of time and proper curing conditions. Ensure you have a controlled environment where you can maintain the desired temperature and humidity throughout the curing process.
To begin, here’s what you’ll need:
– A boneless pork shoulder or pork neck, around 4 to 6 pounds
– Kosher salt, preferably non-iodized
– A mixture of herbs and spices such as garlic powder, black pepper, crushed red pepper flakes, fennel seeds, and dried thyme
– Dry red wine
– Natural hog casings (optional)
– Butcher’s twine
Instructions:
1. Prepare the pork: Trim any excess fat from the pork shoulder or neck, leaving a thin layer of fat intact. This fat is essential for providing moisture and flavor during the curing process. Rinse the pork under cold water and pat it dry using paper towels.
2. Season the pork: In a small bowl, combine the kosher salt, herbs, and spices to create a flavorful rub. Massage the salt mixture all over the pork, ensuring it is evenly coated. Place the seasoned pork in a large container or Ziploc bag. Pour the red wine over the meat, making sure it is completely submerged. Seal the container or bag and refrigerate for 7 to 10 days, turning the meat every other day to evenly distribute the flavors.
3. Rinse and dry: After the curing period, remove the pork from the wine and rinse it thoroughly under cold water. Pat it dry using paper towels and transfer it to a clean surface. Let the pork air dry for 3 to 4 hours until the surface is tacky to the touch. This step helps to form a protective crust during the aging process.
4. Optional: Stuffing and tying (casing method): If you prefer a traditional capocollo appearance, consider ing the pork into natural hog casings. Soak the casings in warm water for about 30 minutes until they become pliable. Use a sausage stuffer or a clean funnel to stuff the pork into the casings. Tie both ends of the stuffed casings with butcher’s twine.
5. Aging: Hang the prepared pork in a cool, well-ventilated area with a temperature between 50-60°F (10-15°C) and a humidity level around 70%. Allow the pork to age for at least 3 weeks, but the flavor intensifies the longer it ages, with some traditional recipes calling for up to 6 months.
6. Slice and enjoy: Once the aging period is complete, your homemade pork capocollo is ready to be sliced and savored. Use a sharp knife or a meat slicer to cut thin, even slices. Serve it on a charcuterie board, in sandwiches, or as part of various Italian dishes.
With a little patience and attention to detail, you can achieve the satisfying and delicious taste of homemade pork capocollo. Take pride in your culinary creation and enjoy every bite of this artisanal cured meat!
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