Capocollo – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: Serves 4-6
Italy Servings: Serves 4-6Capocollo, also known as ‘Coppa’, is a traditional Italian cured meat product, originating from the Calabria region. This cherished charcuterie is known for its rich, savory flavor and is enjoyed as an antipasto, in sandwiches, or as part of a charcuterie board. Integral to Italian culinary culture, Capocollo showcases the art of curing and seasoning meats, where pork neck is the star ingredient. This recipe embodies the authentic preparation method, marrying aromatic herbs and robust spices, resulting in a delicacy that is both comforting and indulgent.
Ingredients
- Pork neck – 1.5 kg / 3.3 lbs
- Coarse sea salt – 150 g / 5.3 oz
- Crushed black pepper – 20 g / 0.7 oz
- Sweet paprika – 15 g / 0.5 oz
- Crushed red pepper flakes – 10 g / 0.35 oz
- Crushed garlic cloves – 3 cloves
- Dried oregano – 5 g / 0.18 oz
- Bay leaves – 2 leaves
- Red wine – 100 ml / 3.4 fl oz
- Natural casing – 1 piece (sufficient to encase the pork)
- Butcher’s twine – As needed
Instructions
- Rinse and pat dry the pork neck. Trim any excess fat.
- Combine salt, black pepper, paprika, red pepper flakes, garlic, and oregano. Rub this mixture all over the pork.
- Place the pork in a non-reactive container, pour red wine over it, and cover with plastic wrap. Refrigerate for 5-7 days, turning daily.
- After curing, remove the pork, rinse off excess spices, and pat dry.
- Insert the pork into the casing, ensuring it’s tightly packed. Tie the casing with butcher’s twine at regular intervals.
- Hang the meat in a cool, dry, and dark place for 4-6 weeks, until fully cured.
- Slice thinly and serve as part of an antipasto platter, in sandwiches, or with fresh bread.
Substitutions
- Pork neck -> Pork shoulder
- Red wine -> White wine vinegar (for non-alcoholic version)
- Natural casing -> Synthetic casing
Enhancements in the Next Evolution
- Infuse with rosemary or fennel seeds for added herbal notes.
- Cold smoke the Capocollo for a subtle smoky flavor.
- Experiment with different wine varieties for unique flavor profiles.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
