Traditionally, Capicola was made from a dry-cured muscle that runs from the neck to the fourth or fifth rib. It is typically sliced thinly and is considered a classic Italian pork cold cut. While other regional variations of Capicola are possible, the main distinction is the dry-cure method used. In modern times, many restaurants offer this type of salume. Read on for more information. We’ll also discuss the origins and preparation methods.
Despite the Italian origin of this meat delicacy, you can still make it at home. Just like other meats, capicola can be seasoned to your preference, as long as you use good quality Prague salt. The first step is to de-bone and place the meat in a brine. The salt penetrates into the fibers of the meat. The brine is essential for proper seasoning and long-term preservation. Once cured, rinse the meat in plenty of water, dry it, and season again.
You can purchase capicola from restaurants or smaller producers. You can also find it in local markets. Several companies sell capicola in Seattle. Some larger producers produce it on a small scale. Some of the best places to get your hands on capicola are Boar’s Head, Olympic Provisions, and Salumeria Biellese. Then, you can try it at home. When preparing the capicola, it is important to remember that it will be sitting for a few days or even weeks before being eaten.
When making Capicola, a freshly cleaned pork leg is liberally sprinkled with hot peppers. Less red pepper can also be used to make milder versions. After the pork is prepared, the meat is wrapped in a natural casing and hung for one to three months. While the hanging process is taking place, cold smoking can take place. The finished capicola has a very spicy taste. The spice may stain the outer layers of the meat, but they will not have any effect on the flavor of the finished product.
Capicola originated in Calabria and Piacenza, Italy. Today, it is widely available in the United States. In addition to a traditional capicola, it’s also popular in Seattle. While it is delicious, it also is highly seasoned. It is important to keep the salt level at a moderate level, as it may increase the risk of hypertension. It’s best to buy it from a reputable vendor.
Capicola is a great option for a charcuterie board. It’s an easy-to-eat product that provides essential nutrients. While cured meats are generally high in salt, capicolla is low in salt and contains more than 4 grams of salt per 100 grams. While many people are sensitive to excessive amounts of salt, it doesn’t raise their blood pressure. Instead, capicola is an excellent choice for those who want to reduce their intake of salt.