Capicola, Capocollo or coppa… regardless of how you name it, we all want to know how to make capicola at home! It tastes great, and can be used in sandwiches, on pizza, and even as a bacon substitute to wrap other meats. Follow this guide to make your own Capicola at home…

What you will need:

How To Make Capicola At Home Full Recipe Tutorial

First, separate the Coppa muscle from the pork shoulder. To do that, you essentially remove the “cottage roll” from the rest of the shoulder. Follow the seam of fat that runs between the different muscles with a knife. (Watch the video if you’re not sure how to do this.) Trim off any loose ends, and weigh the meat- this is important, as it will help you calculate the cure ingredients.

Here are the quantities you will need for the dry cure (% of total meat weigh):

  • Kosher Salt – 0.3%
  • Instacure No2 – 0.25%
  • Crushed Juniper Berries – 0.2%
  • Dry Bay Leafs (crumbled) – 0.1%
  • Freshly Grated Nutmeg – 0.05%
  • Fresh Thyme – 0.25%

Watch the video above for full instructions on how this fits together.

Also add:

  • 2 tbsp White Sugar
  • 2 tbsp Coarse Ground Pepper
  • 2 cloves Coarsely Minced Garlic

Put all the ingredients in your food processor and mix for a few seconds.

Apply the dry cure and rub it into the meat. Place it in a ziploc or a foodsaver/vacuum bag using a sealer like this one…

…and let it sit in the fridge for 7 days.

After a week has passed, it’s time to add some spices! Remove the meat from the bag, rinse it off thoroughly and pat it dry with a paper towel. Then give it a liberal coat of paprika, or optionally a mix of 1 cup Paprika with 1 tbsp Chipotle for a Southern twist. After letting it sit for a few minutes, wipe any excess paprika off with a paper towel.

Use butchers twine to give the meat a nice, cylindrical shape. Place it inside a Umai Dry bag and vacuum seal according to the instructions included.

Weigh the meat again, take note of the result and place it inside a fridge with really good air circulation. The Capicola will be done when it has lost 35% of its current weigh. Therefore it might be a good idea to write its starting and target weight on the vacuum bag using a sharpie. Start checking after 4 weeks- normally it will take anywhere from 6 to 8 weeks.

When the Capicola is done, remove it from the bag, cut the twine and slice for use on pizza, sandwiches and more.

And that’s how to make capicola at home!


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