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How to Make Capicola: The Salt Box Method

Turn an inexpensive pork cut into a delicious masterpiece! Learn how to make Capicola by following this simple guide…

IMPORTANT: All ingredients listed in this recipe have been calculated for a 4½ pound Coppa muscle. If you are working with a heavier or lighter piece of meat, adjust accordingly using the percentages listed below.

What you will need:

  • 6 Tbsp Kosher salt (3% of meat weight)
  • 2 Tbsp Sugar
  • 1 tsp InstaCure #2 (0.25% of meat weight)
  • 2 Tbsp Coarsely ground Black pepper
  • 1 Tbsp crushed Juniper berries
  • 2 crumbledBay leaves
  • ½ tsp freshly grated Nutmeg
  • 2-3 sprigs Fresh thyme
  • 2 minced cloves of Garlic

How to Make Capicola: The Salt Box Method

In this guide you will learn how to dry age Capicola using the UMAi Dry Charcuterie Kit and vacuum sealer.

Mix the Dry Cure ingredients well, making sure the spices and Instacure have been distributed uniformly. Then proceed to rub onto meat, including all nooks and crannies.

Transfer meat into a Ziplock or Foodsaver bag. Seal it well and place it in your refrigerator for two weeks to cure. Once that process is complete, remove the meat from the bag and rinse the cure off under running water.

Finally, transfer the meat to a UMAi Dry® bag found in the Charcuterie Kit and seal using your vacuum sealer. Place the bag onto an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.

Once drying is complete, slice as thin as you can, and use on pasta, panini, pizza or even sandwiches!


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