curing meat. how to make capicola. Capocollo or capicola is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes.

In its production, capocollo is first seasoned often with red, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months. Sometimes the exterior is rubbed with hot paprika before being hung and cured.

Capocollo is esteemed for its delicate flavor and tender, fatty texture, and is often more expensive than salumi. In many countries. It is usually sliced thin for use in antipasto or sandwiches.

1 kg pork neck;
22 g salt;
5 g sugar;
3 g instacure#2
2 g powdered garlic;
2 g allspice;
1 g black pepper;
1 g white pepper;
0,5 g cinnamon;
0,5 g clove;
0,5 g nutmeg;
0,1 g starter culture;
0,1 g penicilium nalgiovense
1 beef bung

WEIGHT LOSS

COPA 1
DAY | WEIGHT | % LOSS
15/08 | 784 g | 0%
10/10 | 504 g | 36%
17/10 | 479 g | 39%
25/10 | 459 g | 42%
01/11 | 450 g | 43%

COPA 2
DAY | WEIGHT | % LOSS
15/08 | 408 g | 0%
10/10 | 271 g | 34%
17/10 | 260 g | 37%
25/10 | 251 g | 39%
01/11 | 248 g | 40%