Capicola (Coppa)

Step 1

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.

Step 2

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.

Step 3

Wrap pork tightly in plastic wrap and refrigerate for 5 days.

Step 4

After 5 days, turn it over and refrigerate for another 5 days.

Step 5

After 10 days total, unpack the meat which will be firmer to the touch.

Step 6

Rinse it thoroughly with cold water to remove all the spices and set aside while preparing the seasoning.

Step 7

Seasoning

Step 8

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.

Step 9

Lightly pat the coppa with paper towels.

Step 10

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.

Step 11

Cut a piece of elastic meat netting a few inches longer than the capicola. Stretch the elastic net and pass the coppa through it.

Step 12

Preheat the oven to 250°F (120˚C).

Step 13

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.

Step 14

Place the capicola on a roasting pan with a rack and place it on the upper level of the oven.

Step 15

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.

Step 16

Remove the coppa, place it on a dish and refrigerate uncovered for 5 hours.

Step 17

To taste the capicola, cut it into thin slices.