This homemade capicola recipe delivers authentic Italian cured-meat flavor in weeks rather than months, using a traditional spice rub of fennel, coriander, and crushed red pepper on a pork loin cured with Prague powder.
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PREP/PREPARE
You will need something called “meat netting,” I am using size 24. It is not really necessary, but it helps to keep the pork firm and round during the baking process.\n You can see an example of meat netting in step 17.
What is coppa?\nCoppa is a collection of muscles that runs through the pork shoulder and has a distinctive barrel shape. Being in the shoulder, it has a lot of fat, and is a muscle that gets used a lot, resulting in more flavor.\n It is not easy to find, and I find a pork loin works just fine.
Since you will be curing this pork for 10 days, you want to make sure you have the freshest pork you can get.
Gather your ingredients (mise en place).
Place all of the curing rub ingredients into a blender.
Blend into a powder.
Sprinkle it evenly on the pork
Use your hands to completely rub it in.
Cover with two layers of cling wrap, and place into the refrigerator for 10 days.
At the end of 5 days, turn it over.
Add the seasoning rub ingredients to a blender.
Grind until blended but there are still some bits left.
Coat with the seasoning rub and place into the meat netting.
Place into the fridge, uncovered, for 24 hours.
Place a rack in the middle position and preheat the oven to 250f (120c).
Place the capicola on a baking sheet or rack, and cook for one hour, then turn over and bake an additional hour.
The internal temperature should be around 150f (65c).
PLATE/PRESENT
Cool, then thinly slice and serve on a charcuterie board, in a sandwich, or on a pizza. Enjoy.
Keep the faith, and keep cooking.
Store finished capicola tightly wrapped in parchment paper in the refrigerator for up to 3 weeks, or freeze for up to 3 months; slice and serve at room temperature.
temperature and humidity-controlled curing space (closet, chamber, or wine fridge with humidifier) · meat grinder or mortar and pestle (for spices)
Prague powder #1 (curing salt) contains nitrates that preserve the meat, prevent botulism, and develop the traditional pink color and cured flavor. It's essential for food safety in this recipe.
No. Regular salt lacks the nitrates needed for proper curing and food safety. Prague powder #1 is non-negotiable for this recipe.
This recipe reduces traditional curing time from months to weeks by using Prague powder and controlled temperature/humidity, though exact timing depends on your storage conditions.
Pork loin or coppa (also called capicola or coppa loin) works best. Coppa is the traditional Italian cut with good marbling for flavor.
A temperature and humidity-controlled space (like a dedicated closet or curing chamber) is essential for safe, proper curing.
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