Some of the most popular foods in the U.S. today come fromItaly . Think pasta , mozzarella andgelato . The charge - shaped European country is also well - cognize for its cured meats . But while many Americans are familiar with Italy ’s prosciutto andpancetta , both of which come from pigs , few know much about capicola , another pork product .
Capicola – which is also referred to as capocollo and coppa – is made from porc articulatio humeri . Specifically , the area between the pig ’s neck and its quaternary or 5th rib . The meat in this part of the pig bed is 30 per centum avoirdupois and 70 percent skimpy , a fat ratio that assure the meat will stay moist and tender after drying . The most prized capicola come from pig bed that are at least eight months sometime , matter a minimum of 300 pound ( 136 kilo ) and were raised in southern Italy , deal the birthplace of this long - made treat , according toMashed.com .
It ’s somewhat easy to make capicola . You take some pork shoulder , then tote up salinity andvarious spices , such as coriander , fennel , cinnamon , nutmeg , cloves or paprika . Some people use cerise or white wine-colored in the process . In the U.S. , it ’s often made withred pepper or black peppercorns , lending it the moniker " red-hot capicola . " The spices you use all depend upon your taste bud . Or , in Italy , your locus .
In Umbria , a area in central Italy , coriander and finocchio are the darling . In Basilicata , to the south , hot pepper gunpowder is the norm . " I adore the translation from Calabria , with chili powder , " emails Judy Witts Francini , founder of Divina Cucina , which offers on-line Italian cooking grade and culinary tours . Calabria is famous for its chili peppers , she says , adding some Italians plainly use salt and a Tuscan herbaceous plant blend of rosemary and sage .
Once you ’ve flavor the pork barrel shoulder , invest the meat in a raw casing , then link up it up and pay heed it to dry out , preferably for about three month .
Like prosciutto , capicola generally comes thinly sliced , and has a likewise delicate , melt - in - your - sass grain . It also may smack smoky . And even if it ’s on the spicy side , it will still taste soft and unaccented .
One of the most obvious way to attend capicola is as part of a charcuterie board . But there is so much more you may do with this versatile essence . For breakfast , you may sum it to omelette or breakfast sandwich . For lunch , it work groovy in sandwiches and Panini ( capicola is one of the ingredients in the muffuletta , by the mode , a pop deli sandwich created by Italian immigrants who settle in New Orleans ) .
At dinnertime , you could use capicola as an starter , wrapping it around date or asparagus spears . And when it comes to entrees , the possible action are interminable . But a few ideas let in dot it onto pizza or pasta , contain it into hearty salad or using it to stuff volaille breasts .
Since capicola is rather salty , itpairs wellwith foods such as cheese , common fig , olives , melon vine , breads and firecracker , and full - embodied wine . But some people say to be thrifty how much capicola you deplete . The vulcanised nub has a high fat message and is exceptionally salty . To wit : There are540 milligrams of sodiumin a 1 - ounce ( 28 - g ) helping , which is about 25 percent of the FDA ’s recommend daily intake of less than 2,300 milligrams .
While it ’s true capicola may not be the level-headed food out there , Francini take note most citizenry are n’t deplete a band of it in one sitting . Nor are they eating it daily .
Anxious to seek out this Italian delicacy ? In the U.S. , you may not be able-bodied to find it in your local grocery store . Still , you should be capable to snag some from your local food shop or Italian workshop . It ’s also available online . But if you ’re having a toilsome clip finding it , you just may have to head to Italy , where capicola is promptly useable .
Francini also says there ’s a new trend afoot . Italian butchers are now creating eating place space in their shop class , where they serve up tasting tray of their artisanal products – admit , of course , capicola . Mangia !
