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

1. 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. 🧂
2. 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. 🕓
3. 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. 💧
4. 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. 🍷
5. 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. 🌶️
6. 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. 🪢
7. 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. 🧑‍🍳