Capicola (Coppa)

Name: Capicola (Coppa)
Prep time: 20 min
Cook time: 3 h
Total time: 2 h 20 min
Yield: 1 capicola
Ingredients: 3 lb pork coppa; 3 tablespoons fine salt; 2 tablespoons caster sugar; 1 teaspoon red pepper flakes; 1 teaspoon Prague powder; 1 tablespoon coriander seeds; 1 tablespoon fennel seeds; 1½ teaspoons black peppercorns; ¾ teaspoon anise seeds; ½ teaspoon red pepper flakes; 1 elastic meat netting

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Prep Time
20 mins
Cook Time
3 hrs
Rest Time
10 d 5 hrs
Total Time
2 hrs 20 mins
Servings
1 capicola
Calories
2270 kcal
Course
Appetizer
Cuisine
Mediterranean, Italian

Capicola (Coppa)

Erin Shaw

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Capicola or coppa is a charcuterie originating from the north of Italy, Switzerland and Corsica, traditionally prepared from pork neck meat.

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Ingredients

Servings

3 lb pork coppa (or pork loin)
3 tablespoons fine salt
2 tablespoons caster sugar
1 teaspoon red pepper flakes , ground
1 teaspoon Prague powder (curing salt)

For the seasoning

1 tablespoon coriander seeds
1 tablespoon fennel seeds
1½ teaspoons black peppercorns
¾ teaspoon anise seeds
½ teaspoon red pepper flakes (sweet or hot)

Equipment

1 elastic meat netting size 24

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Instructions

Add the fine salt, sugar, ground red pepper flakes, and Prague salt into a spice or coffee grinder (or use a mortar and pestle) and grind them. It is essential that the Prague salt is evenly distributed in the ground mixture.
Place the pork in a large bowl or on a work surface and rub all the meat with this spice blend, making sure to spread it out over the entire surface.
Wrap pork tightly in plastic wrap and refrigerate for 5 days.
After 5 days, turn it over and refrigerate for another 5 days.
After 10 days total, unpack the meat which will be firmer to the touch.
Rinse it thoroughly with cold water to remove all the spices and set aside while preparing the seasoning.
Seasoning
Add the fennel seeds, coriander seeds, anise seeds, red pepper flakes and black peppercorns in a spice or coffee grinder (or use a mortar and pestle) and coarsely grind them.
Lightly pat the coppa with paper towels.
Spread this spice rub on a plate or a work surface and roll the coppa in it, coating all sides well. Use all of the spice mixture to coat the meat.
Cut a piece of elastic meat netting a few inches longer than the capicola. Stretch the elastic net and pass the coppa through it.
Preheat the oven to 250°F (120˚C).
Fill a container with water and place it on the middle rack of the oven to create humidity while the capicola is cooking and to keep it moist.
Place the capicola on a roasting pan with a rack and place it on the upper level of the oven.
Cook the capicola for an hour, then turn it over and cook for an additional 2 hours or until the internal temperature reaches around 150°F (65˚C). Do not overcook or the meat will be dry.
Remove the coppa, place it on a dish and refrigerate uncovered for 5 hours.
To taste the capicola, cut it into thin slices.

Notes

For professional-looking cold cuts, use an electric meat slicer.
To store the coppa, wrap it well in plastic wrap and place it in the refrigerator where it can be stored for up to 3 weeks. The sliced coppa can also be frozen for up to two months.
Prague salt is used as a preservative in cured meats, slowing bacteria and fungal growth, it is imperative not to replace it with conventional salt.