Making Capicola in 5 minutes

How to make Capicola

Ingredients Salting (Day 1)
2-3kg pork neck
1 kg salt
plastic container

Ingredients Spices and Hanging (Day 2 and beyond)
Small Handful Crushed pepper
Small Handful Crushed Coriander seeds
1 Cup Red or white wine
Collagen paper (found at salami making suppliers or online)
Netting approx 5cm or 2 inches wide (unstretched)
2 Paper towels
Butchers twine
Level invert taper 100 X 50mm and connector
Vacuum sealer and bags

Day 1 Prep

1) Salting for 24 hours, turn it over after 12 hours:

- 1kg Salt
- 2-3kg pork neck
- Bag or plastic container to fit the Capicola

Day 2 Prep

2) Spices
- Rinse the meat with white or red wine
- Soak collagen in wine and lay out
- Rub meat with spices, cover with collagen

3) Tying and prep
- wrap with netting
- tie ends
- Add paper towel into hoops at the bottom

Day 3 and beyond

4) Hanging
- Rotate every day for 4 days
- Leave for 1.5 months
- Vacuum seal and leave in the fridge for 3 months
- Eat with only the best of friends!