Capicola, also known as Coppa or Gabagool in different regions, is a traditional Italian cured meat made from the neck or shoulder of a pig. This delicious and tender charcuterie favorite can be found in many Italian dishes, from sandwiches to antipasto platters. Making capicola at home may seem intimidating, but with our easy guide, you’ll discover four different ways to make this Italian delicacy right in your own kitchen.

1. Traditional Dry-Cured Capicola

The classic method for making capicola is by dry-curing the meat with a mixture of salt, pepper, and various spices. Here’s how:

1. Select a high-quality pork neck or shoulder.
2. Mix salt, black pepper, sugar, and any other desired spices such as paprika or crushed red pepper.
3. Rub the spice mixture generously onto the pork, ensuring it’s thoroughly coated.
4. Wrap the seasoned meat tightly with cheesecloth or butcher’s twine.
5. Hang the wrapped pork in a cool, well-ventilated area for six weeks to three months until it loses 30% of its original weight.
6. Once cured, slice it thinly and enjoy!

2. Smoked Capicola

Adding a smoky flavor to your capicola can enhance its taste profile and provide some variety to your charcuterie board.

1. Follow steps 1a–1d from the traditional dry-cured method.
2. Instead of hanging the wrapped meat, place it on a smoker rack.
3. Smoke the meat at 200°F for approximately 4 hours until it reaches an internal temperature of 145°F-150°F.
4. Allow it to cool before slicing and serving.

3. Slow-Cooked Capicola

If you’re not sure about the curing process, try making capicola using the slow cooker method for similar tender and flavorful results.

1. Combine salt, pepper, and your favorite spices in a small bowl.
2. Rub the spice mixture onto a high-quality pork neck or shoulder.
3. Tightly wrap the seasoned pork in aluminum foil or plastic wrap and refrigerate overnight.
4. The next day, cook the wrapped meat on low heat in a slow cooker for 8 to 10 hours until it reaches an internal temperature of 145°F-150°F.
5. Remove the cooked meat, let it rest, and then slice thinly to serve.

4. Oven-Roasted Capicol

For those short on time, oven-roasting capicola is another option that delivers delicious results without the need for a lengthy curing or smoking process.

1. Preheat your oven to 300°F.
2. Select a high-quality pork neck or shoulder and season it with salt, pepper, and any other desired spices such as fennel seeds, garlic powder, or onion powder.
3. Wrap the seasoned meat in aluminum foil or parchment paper to seal in moisture and flavor.
4. Roast the wrapped pork for 3-4 hours until it reaches an internal temperature of 145°F-150°F.
5. Allow the meat to rest for at least 15 minutes before slicing and serving.

No matter which method you choose to make capicola, patience is key! Taking your time during each step of the process will yield tender, flavorful slices that can be enjoyed on their own or incorporated into numerous Italian dishes. Buon appetito!