Homemade Italian Capicola
from https://www.daringgourmet.com/

And if you’ve always dreamed of making your own charcuterie but have either felt too intimidated or were put off by all the special equipment or all the work involved, this fabulous homemade capicola is for you!

Capicola (also known as capocollo) and coppa (more on that below) are both Italian charcuterie standards and use the same cut of pork. This specific cut of meat is highly marbled and comes from the neck of the pig (known as the coppa in Italy) and is selected because of it’s a near perfect ratio of 30% fat to 70% lean. This cut is commonly cooked/baked as well as dry-cured to create two different forms of highly popular charcuterie. This recipe is for baked capicola and is inspired by Olympic Provisions’ version.

Coppa (named after the cut of meat) is the dry-cured version. The meat is prepared in a special brine and hung to dry for approximately 2 months depending on its size in a temperature- and humidity-controlled environment where it becomes dry-cured.

Recipes using Capicola:

Italian Hoagies
Antipasti Platter
Antipasto Salad

This recipe - Cooked version of capicola (not dry-cured)

Today I’m sharing the cooked (not dry-cured) version of coppa: Capicola. For this tutorial I’m also using a regular pork loin in the event that you have trouble locating the traditional coppa cut of pork (it can be difficult to find butchers who are knowledgable in European cuts, especially less common ones used for specialty charcuterie). It lacks the marbling of the traditional coppa cut and so won’t be as tender/moist but it still thoroughly delicious.

The ingredients for making capicola are minimal and (if you’re just using pork loin) you only need two items you normally may not have in your kitchen: Pink curing salt (Hoosier Hill Farm Prague Powder No1 Pink Curing Salt) and size 24 meat netting. The pink salt helps the meat retain its appetizing pink color (instead of just looking like a brownish-gray pork roast once it’s cooked) and the net helps the meat retain its shape while cooking so you can get those beautiful slices.

Steps

1. First we’re going to make the cure for our pork. Place the sea salt, sugar, red pepper flakes and pink curing salt in a coffee/spice grinder or use a mortar and pestle to grind them. (It is essential that the pink salt is evenly distributed in the rub.) Place the pork in a large bowl or on a work surface and massage the rub into the pork, making sure to get every nook and cranny.
2. Wrap the pork tightly in plastic wrap and refrigerate it for 5 days. After 5 days flip it over so the bottom side is up and refrigerate it for another 5 days. After 10 days unwrap the meat. It will be firmer to the touch. Thoroughly rinse it under cold water to remove all the spices and set it aside while you prepare the final rub.
3. To make the rub, place the fennel seeds, coriander seeds, anise seeds, red pepper flakes and black peppercorns in a coffee/spice grinder or use a mortal and pestle to grind the spices until you get a coarse rub. Lightly blot the coppa with a paper towel.
4. Spread the rub out onto a plate or work surface and roll the coppa in it, coating all sides. Use up all the spice rub to coat the meat.
5. Next you’ll need a #24 netting roll. Stretch the netting and feed the coppa through it (unless you have a ham-stuffing funnel, it’s easiest to do this with two people). [Some commenters just tied it with butcher’s twine.)
6. Preheat the oven to 250 degrees F. Fill a pan up with water and place it on the middle rack of the oven. This will create humidity as the coppa cooks to keep the coppa moist. Place the coppa on a roasting pan fitted with a wire rack and place the pan on the top rack of the oven. Cook the coppa for 1 hour, then turn the coppa over so the bottom side is up and bake it for another hour or until the internal temperature reaches 145-150 degrees F. Don’t overcook or the meat will be dry.
7. BE PATIENT, IT’S NOT READY TO EAT YET! Remove the coppa, place it on a plate and refrigerate uncovered for 4 hours.
8. At that point your homemade Italian capicola is ready to eat! Slice it thinly and enjoy it on your sandwiches, pizzas or eaten on its own!

Homemade Italian Capicola

1. To make the cure, place the sea salt, sugar, red pepper flakes and pink curing salt in a coffee/spice grinder or use a mortar and pestle to grind them. (It is essential that the pink salt is evenly distributed in the rub.)

Place the pork in a large bowl or on a work surface and massage the rub into the pork, making sure to get every nook and cranny. Wrap the pork tightly in plastic wrap and refrigerate it for 5 days. After 5 days flip it over so the bottom side is up and refrigerate it for another 5 days.

2. After 10 days unwrap the meat. It will be firmer to the touch. Thoroughly rinse it under cold water to remove all the spices and set it aside while you prepare the final rub.

To make the rub, place the fennel seeds, coriander seeds, anise seeds, red pepper flakes and black peppercorns in a coffee/spice grinder or use a mortal and pestle to grind the spices until you get a coarse rub. Lightly blot the coppa with a paper towel. Spread the rub out onto a plate or work surface and roll the coppa in it, coating all sides. Use up all the spice rub to coat the meat.

3. Next you'll need a #24 netting roll. Cut a piece of netting off the roll that is a few inches longer than your coppa. Stretch the netting and feed the coppa through it (unless you have a ham-stuffing funnel, it's easiest to do this with two people).

4. Preheat the oven to 250 degrees F. Fill a pan up with water and place it on the middle rack of the oven. This will create humidity as the coppa cooks to keep the coppa moist. Place the coppa on a roasting pan fitted with a wire rack and place the pan on the top rack of the oven. Cook the coppa for 1 hour, then turn the coppa over so the bottom side is up and bake it for another hour or until the internal temperature reaches 145-150 degrees F. Don't overcook or the meat will be dry.

5. Be patient, it's not quite ready yet! Remove the coppa, place it on a plate and refrigerate uncovered for 4 hours.

At that point your homemade Italian capicola is ready to eat! Slice it thinly and enjoy it on your sandwiches, pizzas or eaten on its own!

To store, keep it wrapped tightly in plastic wrap in the refrigerator where it will keep for up to 2 weeks. The sliced capicola can also be frozen for up to a couple of months.