What is Capicola?

Capicola is a type of cured Italian meat, which is often used as a lunch on a sandwich or meals such as pasta and antipasto. It is different from the cured ham because it is covered with either black pepper or hot pepper powder. The taste of the capicola is defined as sweet when it is cured by black pepper or hot when used red pepper. The curing process is usually dry, with a cold smoking for traditional preparations, but can also be cured after improvement or cooking. This mass product is one of the many food recognized and protected by the European Union as important for Italy's history and heritage; This means that only Capicola made in Europe in Europe in Europe under specific names, similar to champagne is regulated in France. For comfort, use slimmer cuts of meat. Meat from these areas is used because it is particularly tender and due to fat content. Marbled fat inside the meat is very important for the final taste, especially PROto that it helps to relieve the intense taste that the spice passes.

hot and sweet varieties Capicola begin with the preparation of meat for the aging process. This may include meat coverage in salt and let it sit for a month or place the meat in the salt brine to achieve the same results. The brine in which the meat is placed sometimes contains wine.

As soon as the first step is completed, the salt is wiped away and the meat is washed to remove as much salt as possible and clean the surface. Some recipes require that the meat be rinsed in good quantities of wine, although the exact reason is not really clear. One idea is that alcohol wine could act as a disinfectant and kill any harmful bacteria that could settle on unsalted surface areas.

cleaned pork is liberally sprinkled with hot red pepper or black pepper together with pepper. The milder version can be made usingless intense or smaller amounts of red pepper. The whole piece of meat is then packed in a natural case and suspended anywhere from one to three months or more. During this time, cold smoking may occur. The finished Kapicola has a very spicy taste and skin and the outer layers of the meat can be colored with pepper and red pepper, giving it a clearly reddish shade.