Italian Capicola

In a small bowl, combine salt, sugar, paprika, black pepper, garlic powder, fennel seeds, and crushed red pepper flakes.

Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.

Place the seasoned pork shoulder in a large resealable bag and refrigerate for 7-10 days, flipping it every day.

After the curing period, rinse the pork shoulder under cold water to remove any excess salt and spices.

Pat the pork shoulder dry with paper towels and let it air dry for 1-2 hours.

Preheat the oven to 200°F (93°C).

Place the pork shoulder on a wire rack set inside a baking sheet and roast for 4-6 hours, or until the internal temperature reaches 160°F (71°C).

Remove the capicola from the oven and let it cool completely.

Once cooled, slice the capicola thinly and serve it on sandwiches or as part of a charcuterie board.