Homemade Italian Capicola Recipe

Cooking Directions

• STEP 1.In a small bowl, combine salt, sugar, paprika, black pepper, garlic powder, fennel seeds, and crushed red pepper flakes.
• STEP 2.Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
• STEP 3.Place the seasoned pork shoulder in a large resealable bag and refrigerate for 7-10 days, flipping it every day.
• STEP 4.After the curing period, rinse the pork shoulder under cold water to remove any excess salt and spices.
• STEP 5.Pat the pork shoulder dry with paper towels and let it air dry for 1-2 hours.
• STEP 6.Preheat the oven to 200°F (93°C).
• STEP 7.Place the pork shoulder on a wire rack set inside a baking sheet and roast for 4-6 hours, or until the internal temperature reaches 160°F (71°C).
• STEP 8.Remove the capicola from the oven and let it cool completely.
• STEP 9.Once cooled, slice the capicola thinly and serve it on sandwiches or as part of a charcuterie board.

Cooking Tips

• Use a pork shoulder with a good amount of fat for the best flavor and texture.
• You can adjust the amount of crushed red pepper flakes to make the capicola spicier or milder.
• Store the homemade capicola in the refrigerator for up to 2 weeks or freeze it for longer storage.

Storage and Serving

• Store the homemade capicola in an airtight container or wrap it tightly in plastic wrap.
• Serve the capicola at room temperature for the best flavor and texture.