capicola

This is the baked version of traditional Italian dry-cured coppa and is super easy to make.  Succulent, superbly seasoned and flavorful, this Capicola will take your Italian subs, sandwiches, pizza and snacking to a new level!

Homemade Italian Capicola

For the Curing Rub:

pork coppa or pork loin

sea salt

sugar

red pepper flakes

curing salt (aka Prague powder)

For the Seasoning Rub (feel free to tweak according to preference):

coriander seeds

fennel seeds

black peppercorns

anise seeds

You'll also need:

meat netting, size 24

To make the cure, place the sea salt, sugar, red pepper flakes and pink curing salt in a coffee/spice grinder or use a mortar and pestle to grind them.&nbsp; (It is essential that the pink salt is evenly distributed in the rub.)Place the pork in a large bowl or on a work surface and massage the rub into the pork, making sure to get every nook and cranny.Wrap the pork tightly in plastic wrap and refrigerate it for 5 days.&nbsp; After 5 days flip it over so the bottom side is up and refrigerate it for another 5 days.

After 10 days unwrap the meat.  It will be firmer to the touch.  Thoroughly rinse it under cold water to remove all the spices and set it aside while you prepare the final rub.To make the rub, place the fennel seeds, coriander seeds, anise seeds, red pepper flakes and black peppercorns in a coffee/spice grinder or use a mortal and pestle to grind the spices until you get a coarse rub.  Lightly blot the coppa with a paper towel.Spread the rub out onto a plate or work surface and roll the coppa in it, coating all sides.  Use up all the spice rub to coat the meat.

Next you'll need a #24 netting roll. Cut a piece of netting off the roll that is a few inches longer than your coppa.Stretch the netting and feed the coppa through it (unless you have a ham-stuffing funnel, it's easiest to do this with two people).

Preheat the oven to 250 degrees F. Fill a pan up with water and place it on the middle rack of the oven. This will create humidity as the coppa cooks to keep the coppa moist. Place the coppa on a roasting pan fitted with a wire rack and place the pan on the top rack of the oven. Cook the coppa for 1 hour, then turn the coppa over so the bottom side is up and bake it for another hour or until the internal temperature reaches 145-150 degrees F. Don't overcook or the meat will be dry.

Be patient, it's not quite ready yet!&nbsp; Remove the coppa, place it on a plate and refrigerate uncovered for 4 hours.

At that point your homemade Italian capicola is ready to eat! Slice it thinly and enjoy it on your sandwiches, pizzas or eaten on its own!  (For professional looking deli meat slices, use an electric meat slicer.)  To store, keep it wrapped tightly in plastic wrap in the refrigerator where it will keep for up to 2 weeks.The sliced capicola can also be frozen for up to a couple of months.

An improved approach to making high quality capicola at home.

Homemade Capicola

1000 g pork neck (coppa)

27.5 g kosher salt (2.75%)

2.5 g Cure (0.25%)

g black pepper (cracked; 0.045%)

(ground; 0.025%)

0.1 g bay leaf (ground; 0.01%)

cinnamon (ground; 0.015%)

0.1 g nutmeg (ground; 0.01%)

Trim the meat into a boneless, uniform shape. Make sure there are no cuts in the meat where bacteria could enter, and cut off any loose pieces.

Weigh the coppa in grams. Divide by 1000, then multiply each ingredient by that number. For example, if your coppa weighs 2650 g, you need to multiply the ingredients specified above by 2.65.

Mix all the salt and the seasonings together, and rub on the meat. Place the coppa and all the extra salt and seasonings in a vacuum-sealable bag and seal. You can also use a Ziploc bag.

Place the bag in the fridge for 7 days. Flip the bag every day or so.

After 7 days have passed, remove the meat from the bag and gently scrape off any excess salt and seasonings.

Prepare the coppa for hanging by casing (veil, beef bung) and trussing. Poke a lot of small holes all over the surface with a sterilized needle to remove any trapped air.

Spray with white mold solution.

Weigh the meat and write it down on a tag. Attach the tag to the meat.

Hang and dry in the curing chamber for about 7 days as per the schedule below in the note section.

Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 82% for 3+ months.

When the meat is ready, remove the casing, slice as thin as possible and enjoy.

This hearty sandwich roll is a perfect meal for meat lovers. Featuring a blend of savory deli meats and melty cheese, all rolled up into a warm and toasty bread, it's the perfect comfort food.

Meat Lover's Sandwich Roll Recipe by Tasty

sandwich bread

egg,

mayonnaise

provolone cheese

mortadella

pepperoni

salami

peperoncini

unsalted butter

garlic powder

italian seasoning

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.

Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.

Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.

Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.

Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.

Let the roll sit for 5 minutes before cutting into thick slices.

https://vid.tasty.co/output/87033/landscape_480/1522273959

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Homemade Italian Capicola

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Top 3 capicola recipes from across the web

The most viewed capicola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Italian Capicola

Homemade Capicola

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The most viewed capicola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine