How to MAKE Capocollo / Capicolo at home, CURE and AGE authentically by an Italian

Back by popular demand after making our home made salami video, Piero teaches us how to make homemade Capicola / Capocollo or cured and dry-aged pork neck it is out of this world and bursting with flavour! The Capocollo / Capicola is one of italy's most popular charcuterie cuts to make. Very easy to make at home! let us know if you try it out :)

Capocollo, coppa, gabagool, or capicola is a traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly.

Get the SKIN here: cookingwithanitalian.com/pieros-kitchen/
Cut lengthways and soak in water, then wrap Coppa.

Ingredients:
500g Sea Salt Course
2 Tea Spoons Chilli Flakes
1 Teaspoon Black Pepper
2 Tablespoons Sea Salt Fine Course
1 Teaspoon Rosemary
2 Cloves Garlic
Coppa (Muscle from the pork shoulder)

Skin Pricker: cookingwithanitalian.com/pieros-kitchen/
String: cookingwithanitalian.com/pieros-kitchen/

If you have any queries, please let us know in the comments or contact us through social media. Thank you.

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Edited by Ludo, find him here: twitter.com/ludo_pex

#CookingWithAnItalian #Capocollo ‪#Charcuterie