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Curing my own cappicola?

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I'd like to cure my own. Have any of you done this before? I have a recipe for coppa (from Ruhlman's "Charcuterie") which uses large chunks of pork shoulder. Is this the same thing? Is cappicola a type of coppa? I have cured my own prosciutto before, but would like to avoid some of the hassle. Any advice would be appreciated. Thanks.

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  1. Just learning about this...but seems that the coppa is more or less the north american shoulder butt (we just butchered our first Tamworth pig). A Chef friend says splash the fresh butt in 1/2cup wine, rub in coarse grey salt, or kosher salt, or just salt. Put in closed container 2 days (might do more), roll in hot pepper, stuff in casing, hang at <10 deg. celius, 75% humidity for while. have to check that. we'll see how ours goes...