There are few better joys in this life than snacking on well-cured capicollo with hard cheese, olives, fresh bread and a glass of wine. Especially if you’re the one doing the curing. View video of entire process here.
Also known as coppa, capicola, or capocollo, capicollo takes its name from the cut of meat that consists of the upper portion of the pig’s neck (collo) and shoulder.The meat is salted and massaged before being stuffed into a natural beef casing. It is then seasoned with various spices and aged for approximately two months.
Here’s a guide to making this Italian classic in the comfort of your own cantina.
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