15 Recipe For Making Italian Capocola Elevate Your Taste Buds!
Published on: Mar 18, 2024
One of the most beloved cured meats in Italian cuisine is capocola. This delicious delicacy is made from pork shoulder and is seasoned with a variety of herbs and spices before being cured to perfection. The result is a rich, savory meat that is perfect for antipasto platters, sandwiches, and more. If you want to try your hand at making this traditional Italian meat at home, follow this recipe for authentic capocola that your taste buds will thank you for.
Main Ingredients: Flour, Pizza Dough, Sliced Pepperoni, Capicola, Sliced
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Homemade Italian Capicola
Main Ingredients: Coppa, Sea Salt, Sugar, Crushed Red Pepper Flakes
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Ultimate Spicy Italian Sub
Main Ingredients: Italian Bread, Pepperoni, Capicola, Genoa Salami
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Italian Sub Crescent Roll Ring
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Italian Sub Dip with Homemade Focaccia
Main Ingredients: Capicola, Genoa Salami, Pepperoni, Provolone Cheese
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You can't go wrong with a classic Italian sub sandwich, and this recipe is no exception. Filled with all the classic ingredients, like salami, ham, and provolone cheese, and topped with a homemade Italian dressing, this sandwich is sure to satisfy all your Italian sub cravings. And with the added bonus of being able to use leftover chicken from your beer can chicken recipe, this sandwich is a great way to use up any extra ingredients.
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Italian Sub Bruschetta
Main Ingredients: Boiled Ham, Capicola, Salami, Provolone, Grape
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Another fantastic dip option is this Italian Hoagie Dip. Filled with all the classic Italian sub flavors, this dip is served warm and is perfect for dipping bread, crackers, or even veggies. And with the added bonus of being able to use up any leftover chicken from your beer can chicken recipe, this dip is a great way to avoid food waste.
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Italian Sub/hoagie/hero
Main Ingredients: Roll, Capicola, Genoa Salami, Boiled Ham, Pepperoni
No matter what you call it, this Italian Sub/Hoagie/Hero is a delicious and satisfying sandwich. Layered with your favorite Italian meats, cheeses, and veggies, and topped with a homemade Italian dressing, this sandwich is sure to be a hit with anyone who loves a good sub. And with the option to use leftover chicken from your beer can chicken recipe, this sandwich is a great way to use up any extra ingredients.
Ingredients:
1. Pork Shoulder:
The star ingredient of capocola is a good-quality pork shoulder. Look for a piece that is well-marbled and has a good amount of fat, as this will add flavor and keep the meat moist during the curing process. Be sure to choose a leaner cut if you prefer a leaner capocola.
2. Salt and Sugar:
The curing process requires a blend of salt and sugar to preserve the meat and add flavor. For every 5 pounds of pork shoulder, use 1 cup of salt and 1/4 cup of sugar.
3. Herbs and Spices:
To give your capocola its unique flavor, you will need a blend of herbs and spices. Traditional Italian seasonings like black pepper, garlic, fennel seeds, and red pepper flakes are commonly used. Feel free to experiment with different herbs and spices to find your preferred flavor profile.
4. White Wine:
A small amount of white wine is added to the curing paste to help tenderize the meat and add a hint of acidity. Choose a dry white wine like Pinot Grigio or Sauvignon Blanc.
Instructions:
1. Prepare the Pork:
Trim any excess fat from the pork shoulder and remove the skin. Leaving a thin layer of fat is okay, as it will add flavor and moisture to the capocola.
2. Mix the Curing Paste:
In a bowl, mix together the salt, sugar, herbs, and spices. Add enough white wine to form a thick paste.
3. Apply the Curing Paste:
Using your hands, rub the paste all over the pork shoulder, making sure to cover every surface. Place the meat in a large resealable bag or airtight container and refrigerate for 5 days, flipping the meat every day to evenly distribute the curing paste.
4. Rinse and Dry:
After 5 days, remove the pork shoulder from the refrigerator and rinse off the curing paste under cold water. Pat the meat dry with paper towels and let it sit at room temperature for 2 hours to dry out.
5. Hang and Dry:
Using kitchen twine, tie the pork shoulder in a tight bundle and hang it in a cool, dry place for 3-4 weeks. Make sure the meat is not touching any surfaces and is able to hang freely.
6. Slice and Serve:
After 3-4 weeks, the capocola should be ready to eat. Using a sharp knife, slice the meat thinly and enjoy on its own or in your favorite recipes.
Now that you know the secret to making delicious Italian capocola, it's time to give it a try in your own kitchen. Experiment with different herbs and spices to create your own unique flavor and impress your friends and family with your homemade cured meat. Buon appetito!
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