Spicy Capocollo (Coppa)

Author: Marthinus Strydom
Category: Meat Curing

Spicy Capocollo is the cured meat symbol of Calabria. Although it is strongly connected to this territory, it is very well known and appreciated both in the rest of Italy and abroad.

Method

  • The cure ingredients should be combined, then applied to the meat. Ensure that all of the cure spices are used in full. There shouldn't be any spices left over.
  • Put the meat in a bag and vacuum-seal it with any leftover spices from the tray (or a zip lock bag and remove as much air as possible).
  • Once the meat has been vacuum sealed, store it in the fridge for 7 to 21 days (depending on the size). Make sure to turn and rub the meat every day.
  • The coppa is ready to be removed from the refrigerator once it has been in there for the required amount of time.
  • With a paper towel, dry the muscle. To give the meat's surface a light coating of moisture, sprinkle it with some wine or water.
  • A Dry Aging Sheet should be placed over the cured coppa in the center. Gently fold each side over the coppa, attempting to squeeze out as much air as you can. Trim any extra material.
  • Try to squeeze out as much air as you can when you wrap your coppa in the dry age sheets, secure it with the net, weigh the muscle, note the weight, and then set it aside to dry in your refrigerator.
  • Make sure there is airflow on all sides and that it is hanging or mounted on a grate.
  • Your dry-cured coppa is done once you've lost 33% to 35% of it's weight. Slice thinly.

100 % coppa (deboned pork neck)
3 % kosher salt
1.50 % sugar
0.25 % black pepper
0.22 % red pepper flakes
0.32 % cayenne pepper
0.32 % chilli powder
0.38 % garlic powder
0.32 % smoked paprika
0.25 % cure #2