I've noticed a fair amount of what is a 'cooked' capicola product on the market. I'm wondering if anyone has any good source for recipe info on a cooked variety?
I've successfully made cured & dried Capicola before, but after a recent move I've since lost access to my coveted 'basement meat cave curing chamber' So it looks like a cooked version could be a good alternative for me. I'm also under the opinion that a cooked version would yield a better pizza topping due to more retained moisture and softer texture.
Thanks!
by Endlesswinter77
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At first glance my thought would be to follow a bacon recipe. Pretty similar approach of curing and par cooking.
Just follow a ham recipe since it’s essentially that, just from the front shoulder/collar rather than the leg.
I tend to do more coppa hams than not since I like the cut. Dry cure with whatever spices you want or brine and/or inject. All will work.
I dry cure mine then smoke and then sous vide to keep from drying out.
Don’t have a specific recipe, but I did just do one of these for Christmas with a cure based on 2 guys and a cooler’s porchetta recipe. I just reduced the salt to 1.5% for the weight of the pork (1.2kg or 2.65 pounds in my case) and added 0.25% of cure #1 and otherwise all the spices were added by weight according to the recipe instructions, vac sealed and equilibrium cured for a week and a half. Then sous vide cooked it for 24 hours at 60c/140f. Only people who didn’t have 2nds don’t touch pork to begin with.
Yes, the naming isn’t always consistent but ‘capicola’ can refer to the cooked or dried version but ‘coppa’ seems to be reserved for the dried version so it’s what I use.
Look up coppa cotta recipes. Thats the name for cooked and cured style.
Capicola Cotto is a super common cold cut. Add “cotto” onto any of your normal charcuterie, and it’s just the cooked version. Curing and drying takes a lot of time and space, so this is a quicker way to still make an excellent product.
Capicola cotto, salami cotto, prosciutto cotto, etc.
It’s basically a ham
My dad recently did one at 145°F for 48 hours. Said it was the “best piece of pork ever”