Capocollo
Capocollo is a traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. This recipe will guide you through the process of making your own Capocollo at home.
Ingredients - Serves 20
- Cayenne pepper - 1 teaspoon
- Paprika - 2 tablespoons
- Garlic - 2 cloves, minced
- Red wine - 1 cup
- Curing salt - 1 teaspoon
- Black pepper - 1 tablespoon
- Sugar - 1 tablespoon
- Salt - 3 tablespoons
- Pork neck - 5 pounds
Let's Get Started
- Trim the pork neck to remove any excess fat and sinew.
- In a bowl, combine the salt, sugar, black pepper, curing salt, red wine, minced garlic, paprika, and cayenne pepper.
- Rub the mixture all over the pork neck, making sure to cover all sides.
- Place the pork neck in a large zip-top bag and pour any remaining rub into the bag.
- Seal the bag and refrigerate for 2 weeks, turning the bag every few days to ensure the pork is evenly cured.
- After 2 weeks, remove the pork from the bag and rinse off the cure under cold water. Pat dry with paper towels.
- Tie the pork neck with butcher's twine to hold its shape during the drying process.
- Hang the pork in a cool, humid place to dry for 6-8 weeks.
- Once the capocollo has dried to your liking, slice it thinly and serve.
Dietary Info
- Dish Type: Main Course
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Calories: 70
- Fat: 5g
- Carbs: 1g
- Protein: 6g
- Sodium: 500mg
- Sugar: 0g
