Homemade Capocollo
Dive into the savory world of homemade Capocollo, a delightful Italian delicacy crafted from succulent pork neck. This artisanal treat is seasoned with bold spices and a splash of red wine, then slow-cured to perfection. Get ready to impress your taste buds and elevate your charcuterie game with this flavorful masterpiece!
Prep
15
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(2)
- aglio dai 2 ai 3 grammi per chilo di carne (0.07 oz)
- Pepe, 8 grammi per chilo di carne (0.28 oz)
🧂Spices & Seasonings(1)
- Sale, 28 grammi per chilo di carne (0.99 oz)
🍯Sauces & Condiments(1)
- Aceto
📦Other(1)
- Capocollo, possibilmente con un bel grasso bianco
👨🍳 Instructions
- 1
Mix the ingredients: capocollo, vinegar, garlic, pepper, and salt.
- 2
Let it rest in a box in the refrigerator for 4-5 days.
- 3
After 5 days, dry the surface well.
- 4
Wrap the capocollo in parchment paper and Swedish paper.
- 5
Roll it up and tie it in a knot for guidance.
- 6
Let it age for 3 months.
💡 Pro Tips
- ✓Cure the pork collar with salt at 2.5-3% of the meat's total weight, not by volume, since accurate salt penetration is critical for both safety and preventing case hardening during the long dry-aging phase.ingredient2.5-3% by weight
- ✓Maintain the curing refrigerator at 34-38°F during the initial 4-5 day salt rest so the meat cures slowly and evenly without bacterial growth, since temperatures above 40°F risk spoilage before the nitrites and salt fully penetrate the muscle.equipment34-38°F
- ✓Dry the surface thoroughly with paper towels before wrapping because residual moisture creates a humid microclimate under the casing that promotes unwanted mold and bacterial growth instead of the beneficial white Penicillium bloom.techniquesurface moisture removal
- ✓Age the capocollo in an environment held at 55-60°F with 70-80% relative humidity for the full 3 months, since this range allows controlled moisture loss of roughly 30-35% of the original weight while preventing the exterior from drying faster than the interior.timing55-60°F, 70-80% humidity, 30-35% weight loss
- ✓Tie the roll with butcher's twine in tight, even loops spaced about 1 inch apart to compress out air pockets, since trapped air creates anaerobic voids where Clostridium botulinum can proliferate during the extended aging period.technique1-inch spacing
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Homemade Capocollo
Dive into the savory world of homemade Capocollo, a delightful Italian delicacy crafted from succulent pork neck. This artisanal treat is seasoned with bold spices and a splash of red wine, then slow-cured to perfection. Get ready to impress your taste buds and elevate your charcuterie game with this flavorful masterpiece!
📝 Ingredients
🥬Fresh Produce(2)
- aglio dai 2 ai 3 grammi per chilo di carne (0.07 oz)
- Pepe, 8 grammi per chilo di carne (0.28 oz)
🧂Spices & Seasonings(1)
- Sale, 28 grammi per chilo di carne (0.99 oz)
🍯Sauces & Condiments(1)
- Aceto
📦Other(1)
- Capocollo, possibilmente con un bel grasso bianco
👨🍳 Instructions
- 1
Mix the ingredients: capocollo, vinegar, garlic, pepper, and salt.
- 2
Let it rest in a box in the refrigerator for 4-5 days.
- 3
After 5 days, dry the surface well.
- 4
Wrap the capocollo in parchment paper and Swedish paper.
- 5
Roll it up and tie it in a knot for guidance.
- 6
Let it age for 3 months.
💡 Pro Tips
- ✓Cure the pork collar with salt at 2.5-3% of the meat's total weight, not by volume, since accurate salt penetration is critical for both safety and preventing case hardening during the long dry-aging phase.ingredient2.5-3% by weight
- ✓Maintain the curing refrigerator at 34-38°F during the initial 4-5 day salt rest so the meat cures slowly and evenly without bacterial growth, since temperatures above 40°F risk spoilage before the nitrites and salt fully penetrate the muscle.equipment34-38°F
- ✓Dry the surface thoroughly with paper towels before wrapping because residual moisture creates a humid microclimate under the casing that promotes unwanted mold and bacterial growth instead of the beneficial white Penicillium bloom.techniquesurface moisture removal
- ✓Age the capocollo in an environment held at 55-60°F with 70-80% relative humidity for the full 3 months, since this range allows controlled moisture loss of roughly 30-35% of the original weight while preventing the exterior from drying faster than the interior.timing55-60°F, 70-80% humidity, 30-35% weight loss
- ✓Tie the roll with butcher's twine in tight, even loops spaced about 1 inch apart to compress out air pockets, since trapped air creates anaerobic voids where Clostridium botulinum can proliferate during the extended aging period.technique1-inch spacing