A Savory Italian Cold Cut with Rich, Aromatic Flavor
Capocollo Calabrese is a traditional Italian cold cut made from pork loin and neck, especially from the area of the pig located around the neck and shoulders.
This cut is celebrated for its rich flavor and tenderness, thanks to a layer of fat that keeps the meat juicy.
The Calabrian version of capocollo is seasoned with aromatic spices, including black pepper and Calabrian chili powder, which gives it a spicy, flavorful kick. 🌶️🍖
Perfect for appetizers, capocollo is often served thinly sliced on platters with other traditional Calabrian pork cold cuts like soppressata, sausage, and pancetta.
It pairs wonderfully with aged cheeses, pickles, and warm homemade bread. To truly enhance the experience, enjoy capocollo with a glass of quality red wine! 🍷
Why Nonna Loves This Recipe
Nonna loves Capocollo Calabrese because it reflects the Calabrian tradition of preserving meats with simple yet flavorful ingredients.
The long curing process ensures the meat is both spicy and aromatic, with the perfect balance of richness and tenderness. Whether served on a platter or tucked into a sandwich, it’s the perfect treat for gatherings and meals. 💖🍞
Preparation Time
Preparation Time: 30 minutes
Curing Time: 5–6 months
Total Time: 5–6 months
Servings: Varies
Difficulty: Medium
Cost: Medium
Ingredients
2.2 lbs pork loin and neck (shoulder cut)
1.4 oz fine salt (about 2 ½ tablespoons for every 2.2 lbs of meat)
Red wine (enough to cover the meat, about 1 ½ cups)
1 tablespoon ground black peppercorns
2 tablespoons sweet Calabrian chili powder
1 to 2 tablespoons hot chili powder (optional, for added spice)
Kitchen string
Cane sticks (or mesh sleeve for capocollo)
Method
Salt the Meat:
In a large bowl, place the pork loin and neck. For every 2.2 lbs of meat, use 1.4 oz (about 2 ½ tablespoons) of fine salt. Sprinkle the salt generously over the meat and massage it in with your hands. This helps preserve the meat and infuse it with flavor. 🧂Rest the Meat:
Cover the bowl with a cloth and let the meat rest for 4 to 10 days. The heavier the meat, the longer it will need to rest. Be sure to turn the meat once a day so the salt is absorbed evenly and excess liquids are expelled. 🕓Rinse the Meat:
Once the resting period is complete and the meat has absorbed the salt, rinse it thoroughly to remove any excess salt from the surface. 💧Flavor the Meat:
Place the meat in a clean bowl and cover it completely with 1 ½ cups red wine. Massage the wine into the meat so it absorbs the fragrance and flavor. If you prefer, you can substitute red wine vinegar for a slightly tangier taste. 🍷Season the Meat:
Sprinkle the meat with 1 tablespoon of ground black pepper and 2 tablespoons of sweet Calabrian chili powder. For extra heat, add 1 to 2 tablespoons of hot chili powder. Make sure to coat the meat evenly with the spices. 🌶️Tie the Capocollo:
Carefully tie the meat with kitchen string, adding cane sticks between the ties to help keep the meat compact and maintain its elongated shape during the curing process. Alternatively, place the meat in mesh sleeves designed for capocollo. 🪢Cure the Capocollo:
Hang the tied capocollo in a cool, dry place to cure for 5 to 6 months. During this time, the flavors will develop, and the meat will cure to perfection. 🧑🍳
Tips and Tricks
Curing Environment: Make sure the space where you hang the capocollo is dry and well-ventilated. A basement or cellar with consistent temperature and humidity is ideal.
Quality of Ingredients: For the best flavor, use high-quality pork and wine.
Be Patient: The longer the capocollo cures, the more flavorful and tender it will become. Patience is key! ⏳
Nutritional Facts (Per Serving)
Note: Since capocollo is a cured meat, the nutritional values can vary depending on how it’s sliced and served. On average:
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 0 g |
| Protein | 25 g |
| Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 35 mg |
| Sodium | 450 mg |
| Sugar | 0 g |
| Fiber | 0 g |
CAPOCOLLO CALABRESE RECIPE
Notes
Ingredients
- 2.2 lbs pork loin and neck (shoulder cut)
- 1.4 oz fine salt (about 2 ½ tablespoons for every 2.2 lbs of meat)
- Red wine (enough to cover the meat, about 1 ½ cups)
- 1 tablespoon ground black peppercorns
- 2 tablespoons sweet Calabrian chili powder
- 1 to 2 tablespoons hot chili powder (optional, for added spice)
- Kitchen string
- Cane sticks (or mesh sleeve for capocollo)
Method
- Salt the Meat:
In a large bowl, place the pork loin and neck. For every 2.2 lbs of meat, use 1.4 oz (about 2 ½ tablespoons) of fine salt. Sprinkle the salt generously over the meat and massage it in with your hands. This helps preserve the meat and infuse it with flavor. 🧂 - Rest the Meat:
Cover the bowl with a cloth and let the meat rest for 4 to 10 days. The heavier the meat, the longer it will need to rest. Be sure to turn the meat once a day so the salt is absorbed evenly and excess liquids are expelled. 🕓 - Rinse the Meat:
Once the resting period is complete and the meat has absorbed the salt, rinse it thoroughly to remove any excess salt from the surface. 💧 - Flavor the Meat:
Place the meat in a clean bowl and cover it completely with 1 ½ cups red wine. Massage the wine into the meat so it absorbs the fragrance and flavor. If you prefer, you can substitute red wine vinegar for a slightly tangier taste. 🍷 - Season the Meat:
Sprinkle the meat with 1 tablespoon of ground black pepper and 2 tablespoons of sweet Calabrian chili powder. For extra heat, add 1 to 2 tablespoons of hot chili powder. Make sure to coat the meat evenly with the spices. 🌶️ - Tie the Capocollo:
Carefully tie the meat with kitchen string, adding cane sticks between the ties to help keep the meat compact and maintain its elongated shape during the curing process. Alternatively, place the meat in mesh sleeves designed for capocollo. 🪢 - Cure the Capocollo:
Hang the tied capocollo in a cool, dry place to cure for 5 to 6 months. During this time, the flavors will develop, and the meat will cure to perfection. 🧑🍳
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