Capicola Coppa Recipes

HOMEMADE ITALIAN CAPICOLA

Steps:

• 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. (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. 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! 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.

CAPICOLA (COPPA)

Steps:

• 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.