Capicola (Coppa)
User Reviews
5
4 reviews
Excellent
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Prep Time
20 mins
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Cook Time
3 hrs
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Rest Time
10 d 5 hrs
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Total Time
2 hrs 20 mins
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Servings
1 capicola
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Calories
2270 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Italian
Capicola (Coppa)
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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
- 3 lb pork coppa (or pork loin)
- 3 tablespoons salt fine
- 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
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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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