Capicola Coppa

Choose pork shoulder from a store with regular sanitary checks. Cut small imperfections on sides and edges to make piece uniform, smooth and straight.

Take a deep baking tray and line with disposable absorbent sheet. Cut larger sheets into halves if needed.

Pour 1kg of coarse salt and distribute evenly.

Place the pork over the salt layer.

Cover meat completely with another 1-2 kg of coarse salt. Salt is the main preservative and disinfectant.

Wrap everything with absorbent sheet. Place plastic bag or foil on top and leave in fridge for 4 days.

After 4 days, meat will have reduced size and become hard and dense. Liquid will be absorbed by sheet.

Thoroughly clean salt off pork and place in large bowl filled with cold water to remove excess salt.

Keep for 3-4 hours, changing water every hour to remove salt efficiently.

Remove pork from water and wrap in another absorbent sheet.

Put 1-2 kg weight over it and leave in fridge for 10 hours to dry meat from all water.

Remove sheet and squeeze juice of half lemon over meat. Spread evenly with fingers all over surface and in every crack as disinfectant.

In bowl, mix all dried spices. Adjust spice mix to taste preference.

Toss spices over meat and coat evenly on all sides.

Wrap in several layers of gauze to protect meat from dust and moisture during drying.

Use plastic zip ties 340-360mm long, found in DIY stores in cables and fasteners department.

Squeeze and press meat with zip tie strips from place to place.

Leave meat to dry for 2 months in fridge on wire rack for air circulation. Turn periodically. Alternatively hang on balcony if temperature is 2-8°C.

Every 2 weeks, check smell and tighten zip ties as meat reduces size. If any rotten smell, discard everything.

After 2 months, cut plastic strips with scissors.

Remove gauze.

If done correctly, meat should smell good with no mold. Otherwise discard and try again.

Cut into very thin slices with sharp knife. Meat will be harder, thicker and saltier than ordinary ham.

Use slicer for even, perfectly thin slices.

Final product has beautiful appearance and perfect texture.

Store meat in fridge wrapped in clean gauze. Unwrap, slice as needed, then rewrap and refrigerate.

Process creates delicious dry-cured pork neck perfect for appetizers, sandwiches, and wine or beer snacks. One piece lasts several months.