Recipe type
Basic Ingredient
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Italian Capicola


 Italian Capicola is also famous as coppa. This delicious meat meat - desc learn is something between classical sausage and prosciutto. This dish is not that difficult to cook. However, it takes much time to wait until dish is ready.

 Capicola is made of pork. What makes this dish tastier is good wine and perfect combination of spices and herbs. Coppa is smoky, spicy and very yummy. So, find enough time to cook this delicacy. The result is worth trying.


Ingredients for
сals/100 gr
2 pcs
260 cals
2 tbsp
370 cals
1 tbsp
73 cals
1 tbsp
Bay leaves
4 pcs
1 tsp
2 tsp
8 cals
Minced garlic
2 pcs
70 cals
2 tbsp
Total calories in the prepared dish
781 cals
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  1. Start cooking this Italian meal by pounding pork neck lightly.
  2. Mix all the spices in the bowl. You can enrich the taste of the dish, using paprika or red pepper.
  3. Rub pork shoulder with this seasoning. Roll it into natural casing and hung it to cure. When meat is ready tight it with butcher`s twine.
  4. Transfer meat to the vacuum bag.
  5. Now all you need is to wait. Process curing will make meat dryer and give it smoky flavored taste. Cure pork for about a week. It`s important to turn the bag with meat over every day.
  6. In 7-8 days take cured pork out of the bag and wash it carefully.
  7. Now put pork on the tray and leave it in the dark place. Leave capicola for 6-7 minutes. You can store it in the fridge or in the dark chamber if it`s possible.

To serve this dish, you need to cut meat into very thin slices. Use capicola for cooking amazing pizzzas, sandwiches and so on. This dish also can be served as an appetizer on a large plate along with sausages and so on.

 Save the recipe and search for more interesting Italian recipes on our website. Bon Appetit!

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