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Also known as capocolla, this traditional salumi is produced in many different regions in Italy. Originating from Campania in the southern region this Neapolitan processed meat takes its name from the two pork cuts which the processed meat is made from. Capo refers to the head cut, while collo is the shoulder. Coppa is often made from the shoulder and neck cuts of a pig and is the hard air dried version of this charcuterie product.

Unlike other dry sausages, production begins with a whole cut of meat that is not ground. This is generously rubbed with salt and left to dry cure for several weeks to a month or more.

After the aging process the salt is rinsed off using white wine and the meat is seasoned with paprika, pepper, garlic and other spices. The seasoned cut is then dried or cold smoked to promote moisture loss.

When finished the coppa becomes homogenous with a deep red color coming from peppers and paprika used. It will also have white and rose colored veins of fat throughout it. The flavor of coppa is delicate and mildly spicy to moderately hot.

Mild or sweet versions are often spiced using black peppercorns while spicy versions are seasoned with red chili peppers. When correctly cut, it will have a similar texture to prosciutto di Parma that is tender with fatty textures throughout.

Coppa is often sliced thinly and served in antipasto platters or used as a sandwich filling together with Provolone or Fontina cheese, pickled peppers and many other things. Aside from this it can also be used for cooking such as for wrapping vegetables and meats to be grilled or baked, as a topping for pizza, an addition to pasta or even salad or as an additional flavoring for vegetables.

Of course like many other dry sausages it may be served as is in a cold cut platter. Coppa is considered to be a gourmet food item in many places and is often more expensive than other types of salumi.

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Recipe Summary

  • 1 cup Diamond Crystal kosher salt
  • 1/2 cup packed light brown sugar
  • 1 tablespoon fennel seeds, toasted and crushed
  • 1 tablespoon crushed black peppercorns
  • 1 tablespoon crushed red pepper
  • 1 (8- to 10-pound) bone-in pork shoulder (Boston butt) with a thick fat cap
  • 6 cups sliced yellow onion
  • 7 cups sliced fennel

Stir together salt, sugar, fennel, black peppercorns, and red pepper in a medium bowl until blended. Using a sharp knife, deeply score fat cap of pork in a ¾-inch diamond pattern, cutting through the fat but not into the meat. Rub pork shoulder with salt mixture, avoiding rubbing mixture into scored fat. Place pork shoulder on a rimmed baking sheet, scored side up. Loosely cover with plastic wrap chill 24 hours.

Preheat oven to 300°F. Line a roasting pan with a double layer of aluminum foil. Remove pork from refrigerator, and let stand 30 minutes. Drain any juices from bottom of baking sheet, and thoroughly pat pork dry. Brush off any excess salt mixture with a paper towel. Place pork, fat side up, in prepared roasting pan. Roast pork, uncovered, in preheated oven 7 hours and 30 minutes. Scatter onions and fennel around pork, and, using tongs, toss in pork drippings. Roast at 300°F until a paring knife slides easily through meat and vegetables are very tender, about 1 hour and 30 minutes. Let pork rest 15 minutes before pulling apart with tongs or 2 forks.

Ocopa Sauce

Ocopa is a traditional dish from Arequipa that has black mint -or huacatay- as its main ingredient. Ocopa is very similar to papa a la huancaína, but with added peanuts and huacatay, which completely change the flavor. In some places they still make the sauce with a stone mortar. Imagine all the extra work of turning those ingredients into a sauce just by the power of the stone and your own force! It’s well worth the effort though connoisseurs believe this technique actually improves the taste and texture. We trust them, but we like to be practical too, so here you go with a simpler blender-friendly preparation. Serve it with boiled potatoes or with fried yucca sticks.

Thanks to celebrity chef Flavio Solorzano -owner of El Senorio de Sulco– who gave us permission to post his recipe for this delectable sauce.

Calendario para la Copa Oro 2021 de la Concacaf

Concacaf ha anunciado el calendario completo de la Copa Oro 2021, la principal competencia de selecciones nacionales masculinas de la región. La edición de este año incluirá una nueva ronda preliminar (2 al 6 de julio) antes de la fase de grupos (10 al 20 de julio) y una fase de eliminación directa renovada (24 de julio al 1 de agosto).

La Copa Oro de este verano, decimosexta edición de la competencia y una parte clave de la celebración del 60 aniversario de Concacaf, se jugará en 11 estadios en ocho áreas metropolitanas de Estados Unidos. La final se jugará el domingo 1 de agosto en el Allegiant Stadium de Las Vegas.

Antes del inicio de la fase de grupos de la Copa Oro 2021, 12 equipos nacionales que se clasificaron a través de sus actuaciones en la Liga de Naciones Concacaf (CNL) competirán en la ronda preliminar (Prelims) del 2 al 6 de julio de 2021.

Calendario completo de la Copa Oro 2021 de Concacaf

Viernes 2 de julio - DRV PNK Stadium, Fort Lauderdale, FL (Prelims primera ronda)

16:30 (16:30) M1: Haití vs San Vicente y las Granadinas

19:00 (19:00) M6: Bermudas vs Barbados

21:30 (21:30) M3: Trinidad y Tobago vs Monserrat

Sábado 3 de julio - DRV PNK Stadium, Fort Lauderdale, FL (Prelims primera ronda)

16:30 (16:30) M5: Guadalupe vs Bahamas

19:00 (19:00) M4: Cuba vs Guayana Francesa

21:30 (21:30) M2: Guatemala vs Guyana

Martes 6 de julio - DRV PNK Stadium, Fort Lauderdale, FL (Prelims segunda ronda)

16:30 (16:30) M9: Ganador Prelims 3 vs Ganador Prelims 4

19:00 (19:00) M7: Ganador Prelims 1 vs Ganador Prelims 6

21:30 (21:30) M8: Ganador Prelims 2 vs Ganador Prelims 5

Sábado 10 de julio - Área Metropolitana de Dallas (Grupo A)

17:00 (16:00) El Salvador vs Curazao (Toyota Stadium)

22:00 (21:00) México vs Ganador Prelims 9 (AT&T Stadium)

Domingo 11 de julio - Children’s Mercy Park, Kansas City, KS (Grupo B)

18:30 (17:30) Canadá vs Martinica

20:30 (19:30) USA vs Ganador Prelims 7

Lunes 12 de julio - Exploria Stadium, Orlando, FL (Grupo C)

18:30 (18:30) Jamaica vs Surinam

21:00 (21:00) Costa Rica vs Ganador Prelims 8

Martes 13 de julio - BBVA Stadium, Houston, TX (Grupo D)

19:00 (18:00) Catar vs Panamá

21:00 (20:00) Honduras vs Granada

Miércoles 14 de julio - Área Metropolitana de Dallas (Grupo A)

19:30 (18:30) Ganador Prelims 9 vs El Salvador (Toyota Stadium)

21:30 (20:30) Curazao vs México (Cotton Bowl Stadium)

Jueves 15 de julio - Children’s Mercy Park, Kansas City, KS (Grupo B)

19:30 (18:30) Ganador Prelims 7 vs Canadá

21:30 (20:30) Martinica vs Estados Unidos

Viernes 16 de julio - Exploria Stadium, Orlando, FL (Grupo C)

18:30 (18:30) Ganador Prelims 8 vs Jamaica

20:30 (20:30) Surinam vs Costa Rica

Sábado 17 de julio – BBVA Stadium, Houston, TX (Grupo D)

19:30 (18:30) Granada vs Catar

21:30 (20:30) Panamá vs Honduras

Domingo 18 de julio - Grupos A y B

17:00 (16:00) Martinica vs Ganador Prelims 7 (Toyota Stadium)

17:00 (16:00) Estados Unidos vs Canadá (Children’s Mercy Park)

22:00 (21:00) México vs El Salvador (Cotton Bowl Stadium)

22:00 (21:00) Curazao vs Ganador Prelims 9 (Toyota Stadium)

Martes 20 de julio - Grupos C y D

19:00 (19:00) Costa Rica vs Jamaica (Exploria Stadium)

19:00 (18:00) Surinam vs Ganador Prelims 8 (BBVA Stadium)

21:00 (21:00) Panamá vs Granada (Exploria Stadium)

21:00 (20:00) Honduras vs Catar (BBVA Stadium)

Sábado 24 de julio - State Farm Stadium, Glendale, AZ (cuartos de final)

Domingo 25 de julio - AT&T Stadium, Arlington TX (cuartos de final)

Jueves, 29 de julio - Q2 Stadium, Austin, TX y NRG Stadium, Houston, TX (semifinales)*

Recipe Summary

  • 1 pound dry mayocoba beans
  • 2 teaspoons vegetable oil
  • 1 white onion, chopped
  • 4 Roma (plum) tomatoes, chopped
  • 1 serrano chile pepper, minced
  • ½ pound bacon, chopped
  • 2 thick slices fully cooked ham, cut into cubes
  • 1 (12 fluid ounce) can or bottle Mexican beer
  • 1 (7 ounce) can pickled jalapeno pepper slices, undrained
  • ½ bunch fresh cilantro, chopped
  • 1 tablespoon chicken bouillon granules
  • sea salt to taste

Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.

Drain mayocoba beans and rinse thoroughly put into a large stockpot. Pour enough water into the pot to cover beans by a few inches bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.

While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.

Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.

Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes remove with slotted spoon to the plate with the bacon to drain.

Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

Guide to Cured Italian Meats: Salami, Salame, or Salumi

One of the highlights of my summer trips to Calabria as a small child included spending time on my grandfather’s working farm. Nonno Vincenzo’s farm was a 10 minute drive north of the small village of Pellegrina on Via Nazionale. Nonno would wake me up early in the morning and we’d jump into his white Fiat 500. While sitting in the passenger seat I anticipated a ride on his red tractor, visiting with the many roaming goats, and running through the olive tree orchards. However, I was secretly looking forward to one thing above all else: lunch! Lunch included the typical pasta starter, green, roasted meat, and tons of figs, peaches, wild berries, and cactus pears, but it was the cured meats that we ate before lunch that I enjoyed most. You see, Nonno was an expert salumi maker and he kept his best products hidden the entire year for his American grandkids to enjoy (at least that’s what he told me, though my Italian cousins Vice, Maria, Vincenzo, and Giuseppe all had that “salumi glow” about them!). Hence our Guide to Cured Italian Meats: Salami, Salame, or Salumi

Nonno produced wonderful cacciatore, capocollo, salt pork, and soppressata. The cured meats represented the ideal combination of salt, red pepper, herbs, wine, and intoxicating flavor and I often filled up on the meat and homemade bread and had no use for lunch. Salumi antipasto equaled lunch for me and a bit of frustration for my grandmother who didn’t appreciate the fact that nonno tempted his grandson with “vile” salted pork!

My love of cured meats continues to this day, but nonno has stopped running his farm and there are no pigs left to make capicollo, so we’re left to buying our cured meats from a salumeria (an insult and something that is looked down upon in rural Italy).

It’s even harder to find good salumi in the US, but the situation is changing with many local, artisan, salami makers sprouting up in places like California (see my recommended online shops below). It’s also technically illegal to import Italian cured meats into the US, so outside of Prosciutto di Parma (which is allowed) finding good Italian cured meats can be a challenge outside of large, ethnic, cities like New York, Boston, Chicago, etc.

What follows are my personal favorites in terms of salumi and a small description of how to consume and enjoy the cured meats. Looking for a more detailed review on specific salumi makers in US, here’s my recent review/article on Columbus Artisan and Creminelli (both companies are making excellent, artisan, salami). If you’re looking to produce your own salumi then start with Rhulman’s excellent book called Charcuterie: The Craft of Salting, Smoking, and Curing or the newer book Salumi by the same authors.

There are eight basic, cured/smoked, pork products made throughout Italy, including, but not limited, to:

Coppa (and/or Capicola / Capocollo)

My all time favorite cured meat and apparently Tony Soprano enjoyed it as well (though his pronunciation of the delicacy wasn’t exactly grammatically correct). Capo means head or neck in Italian and the capicola is made from the neck or shoulder of a pig. Capicola has a tender texture and usually smoked and prepared with a variety of spices, herbs, and sometimes wine. I enjoy capicola in a sandwich made from fresh baguette. I usually don’t include any condiment or cheese as I don’t want to mess with the flavor of the meat.

Cacciatore (salami or dried sausage made from ground pork)

Literally means hunter and the folklore states that hunters used to carry this small salami in their pack and eat several pieces for sustenance during the hunt. Cacciatore is usually 6-7 inches in length and cured with the usual spices, wine, and herbs. Cacciatore tends to be a bit tougher than Capicola or Prosciutto. I love cacciatore with sharp Provolone and good bread. You could use the meat for a sandwich but the small pieces aren’t ideal.

Soppressata (salami or dried sausage made from ground pork)

Like cacciatore, Soppressota is made from pressed pork belly, tongue, stomach and other parts of the pig. Again, spices and herbs vary by region and preference. Soppressota can be spicy and is an excellent meat for sandwiches. If you want to try and make your own see Michael Rhulman’s recipe on his exceptional food blog. Soppressata is less chewy and compacted than cacciatore and has the consistency of sausage. Generally speaking it’s important to note that most salumi are either categorized into products made from ground pig parts or from whole sections of the pig (for example, sopresseta versus prosciutto).

Prosciutto (made from the back leg of the pig) or dry cured ham comes in two different styles: prosciutto crudo (uncooked) or prosciutto cotto (cooked). Prosciutto di Parma or San Daniele (from Friuli and Emilia) are examples of prosciutto crudo.

Most salumi affeciondads have a love hate relationship with salt pork I happen to love this fatty, bacon like, salumi but it tends to be very salty. Moreover, I don’t particularly like cooking with salt pork, thought most folks use it as a fat for sautéing. I enjoy salt pork cut very thin with chunks of parmiggiano reggiano and a glass of homemade wine (I think the juxtaposition of the complex and creamy parmiggiano goes will with the simple, salty, and earthy flavors of homemade wine and salt pork). Salt pork is made from the pig’s belly and is not smoked.

From the Academia Barilla web site, “Spalla is made from a large pork shoulder (preferably 46 to 48 lbs), including the coppa (a specific cut of pork neck and shoulder). After having remove the excess meat and rolled up the spalla, it is left to cure in a mixture of salt, pepper, cinnamon, garlic and nutmeg. It is places in a cold room, salted a second time and left for a couple of weeks. Then it is tied up, placed in a bladder casing and bound again from the bottom up. It is left in a cold environment for one to two months before consumption. It can be eaten raw, if well aged, or cooked, its more common form. The preparation, which follows very specific rules passed down through the centuries, calls for cooking the spalla in hot but not boiling water (160-175° F), seasoned with wine and bay leaves.”

Lardo is produced from back fat and usually cured with rosemary. The most prized lardo is produced in the city of Carrara in northern Italy and usually consumed with a glass of white wine for a wonderful anitpasto.

As you probably guessed, Pancetta is another salt cured and spiced salumi made from the belly of the pig. Most folks know pancetta and fry it to use in varied dishes. Pancetta when done is small batches is usually produced in a flat manner with the fat located on one side (unlike the rolled kind you will find in most shops in US). I’ve had both varities and it’s not one of my favorites. See Rhulman’s recipe if you want to try and make pancetta at home:

Speck is a type of Prosciutto made with the hind leg of a pig, however the bone is usually removed with this kind of salumi. Speck is usually cut thin and served with bread. The flavor is robust and the texture a bit chewy. Speck is also a smoked product. I’m not a big consumer of this cured meat, but it is tasty.

Culatello is a special type of Prosciutto made via larger pigs. Culatello is a prized cured meat and extremely flavorful. Here’s a nice write up on Culatello as I don’t have too much experience with the product (it’s a bit expensive).

Also, see La Cucina Italiana’s salumi FAQ as well as their Oct, 2009 article on artisinal salumi makers in the US. There’s an almost infinite variation of salumi produced in Italy and to catalog each and every variety would be on the scale of trying to catalog every variation of pasta shape.

top left to right: prosciutto di parma, mortadella, prosciutto cotto, and cacciatore with red chile flakes

Finally, here’s a list of where to purchase artisanal meats online:

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(photo: Creminelli owner Cristiano with his artisan salami) Two weeks ago I had the pleasure&hellip

(photo: Columbus Artisan line seasonal cacciatore) I've written about Columbus' Artisan salumi line in the&hellip

A Drinks Distributor Was Convicted of Defrauding Investors Based on a Wine Product's Appearance 'Shark Tank'

Prepacked wine-by-the-glass didn’t land a deal with the sharks, but it did land one entrepreneur a two-year prison sentence and $1.8 million in restitution payments.

Copa di Vino𠅊merica’s “leading producer” of wine prepackaged in individual glasses—was featured on the show Shark Tank on two separate occasions, with owner James Martin unwilling to lock in a deal both times. However, one of the wine’s distributors took that fame and ran with it—using the single-serve wine’s reality show cred to secure his own investors and bilk them out over half a million dollars, accord to the Department of Justice. Now, he’s been sentenced to two years in prison.

In 2012, Joseph Falcone launched the wine and liquor distributor 3G’s Vino in New York, where, among other products, he apparently took a particular liking to Copa di Vino and its high-profile TV appearance. The DoJ explains that, armed with that sales angle, in September 2014, Falcone began finding investors for 3G’s Vino𠅋ut approximately $527,064 was never used to sell the glasses of wine with a built-in freshness seal. Instead, the feds say he spent that money on himself—paying off the mortgage on a home in Florida and trading securities online.

On Friday, U.S. District Judge Sandra J. Feuerstein sentenced Falcone—who pleaded guilty last year—to 24 months in prison for wire fraud and ordered him to pay $1.8 million in restitution to seven investors. 

�lcone’s victims were reeled in by his ‘Shark Tank’ pitch, but with [this] sentence, the defendant is now squarely on the hook for his crimes,” Seth D. DuCharme, Acting U.S. Attorney for the Eastern District of New York, said in a statement. “This Office remains committed to prosecuting those who mislead the public and abuse the trust placed in them to engage in fraud against their own investors.”

According to a sentencing memorandum obtained by CNN, Falcone penned an apology to the court, explaining his actions. “I took investors’ money for the purpose of investing it into a start up wine business. Then, I wound up co-mingling funds with personal funds, and using some of the investors’ money for my own ends. As the business grew, so did the expenses, and I wound up not being able to pay all of the investors back,” he wrote. “I was wrong to do this. For this, I am deeply sorry and fully accept responsibility.”

As for Copa di Vino, the Oregon-based wine brand isn’t even mentioned in the DoJ’s announcement, and the company itself appears not to be at all affected by this investigation. So anyone who doesn’t feel like opening a whole bottle of wine—or maybe just washing a glass�n still find these convenient 6.3-ounce wines in Pinot Grigio, Cabernet Sauvignon, Chardonnay, Moscato, Merlot, White Zinfandel, or Riesling varieties. Just maybe make sure you buy them from, uh, a reputable distributor.

Mayocoba Pot Beans

I’ve gotten a few emails about these Mayocoba beans from Rancho Gordo and I finally got around to making a batch:

Overall I thought they were delish and on par with varieties I’ve tried in the past. Once cooked they have a mild, buttery flavor that makes them a prime choice for some epic batches of creamy refried beans.

In Mexico it’s more common to see Mayocobas referred to as Peruano or Canary Beans, so if you come across a yellow bean labeled like that in your area then you’re on the right track!

I don’t have any affiliation with Rancho Gordo but they are wildly popular amongst bean fanatics — they’re based out of California and you can see their heirloom bean selection here. (I’ve also tried their Cranberry Beans and was happy with them.)

RG can be a bit spendy so if you fall in love with these beans (definitely possible!) then it’s probably worth comparing them to a local option in your area.

Traditional Frijoles de Olla (Pot Beans) will bypass any soaking and just let the beans simmer on the backburner for a couple hours, so that’s what we’ll do with this batch.

And note that traditional versions will simmer the beans in lard. It gives them a rich, full flavor that you’re probably already familiar with. I will typically use home-rendered lard to make pot beans, but right now all I have is this:

That’s leftover bacon drippings that I’ve been storing in the fridge for the past couple weeks. I’ve been using it more frequently (in Tortillas and Gorditas) and it’s a viable substitute for traditional lard that’s rendered from back fat. And note that you can substitute oil in place of lard but your taste buds might get angry with you!

Start by rifling through 2 cups of the Mayocobas to check for any rocks or debris. (A single pound of dried beans will give you a bit over 2 cups worth.)

I usually give them a quick rinse, removing any floaters or struggling beans.

Drain the rinsed beans and add them to a pot along with 2-3 quarts of water. You’ll want the water level to be about 2″ above the beans. I usually eyeball it knowing that you can always add additional cups of water as they simmer.

Add 3 tablespoons of the bacon drippings and a roughly chopped small onion.

Bring this to a boil and then reduce heat to a simmer, partially covering them.

These will need around 2 hours to fully cook but they won’t tell you exactly how long.

It’s best to start taking bites of them after 90 minutes or so. If they are still hard and grainy then you’ll know they need a bit more time in the pot. If the water level gets low and they are no longer submerged simply add some additional cups of water.

Here’s how this batch looked after 90 minutes:

I added a heaping teaspoon of salt at this point and let them simmer for another 20 minutes or so. This final simmer with the salted broth makes a huge difference in flavor so don’t skip it!

So why not add the salt at the beginning? Supposedly it affects how they absorb water, but this is something that I would love to test at some point.

I also added a pinch of Mexican oregano at this point but you can consider this optional.

Ideally they are still swimming in some broth when they finish cooking as the broth is delicioso and it makes it easy to control the consistency of your epic refried beans that are on the horizon.

Take a final taste for seasoning, adding more salt if necessary. Beans are hypersensitive to salt amount so don’t be shy with it the first time you make these beans. I added another generous pinch so that is about 2 teaspoons total for this batch.

Cooked beans will only keep for a couple days in the fridge so I usually portion out 1-cup servings and freeze a few of them.

You can serve them as is but one of the advantages of having broth leftover is that it makes it easy to whip up a batch of refried beans.

You can simply add the beans and broth to a skillet over medium heat. Once heated you can easily smoosh them with a firm spatula. Cook until they have the consistency you prefer. To thicken them up let them cook longer. To thin them out add a splash of water.

Cooked this way they are already delicious, with a buttery consistency that makes them a great alternative to Black and Pinto.

But of course for a traditional batch of refried beans you’ll want to cook them off in a tablespoon of, you guessed it, lard! Along with a bit of onion. You could use a tablespoon of bacon fat along with 1-2 tablespoons finely chopped onion and you’ll have some very happy campers in your household.

And if you want to go full flavor you can always make something like these chipotle infused refried beans.

However you fry them up, it’s worth keeping an eye out for these Mayocoba/Peruano/Canary beans in your neighborhood. And if you don’t spot any then give the Mayocobas at Rancho Gordo a try — it’s a great way to see if your taste buds want them in your kitchen.

Suggestions: Soups, refried beans, pot beans, dips

A classic bean originally from Peru, now quite at home in our California beanfields, the Mayocoba is also known as Canario or Peruano. It's a thin-skinned but meaty bean that will take on all the flavors you can throw at it but still hold its shape. Great as a substitute for Cannellini or great Northern beans but unique in its own right.

It's popular all over Mexico but especially in the state of Jalisco, where you often see them used for super creamy refried beans.

Recipes and more information on Mayocoba Bean at Rancho Gordo.

Latin name: Phaseolus vulgaris
Country of production: Mexico

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How to Make Capicola at Home

I will admit that I am a bit of a snob about certain foods. No matter how strange or inappropriate the time or setting, there are certain dishes that I will always order. I have been this way since I first started working in a French kitchen at the age of 14. I had tried capicola a few times before, but really became hooked on charcuterie when I spent a few summers in Italy in my early 20’s.

Cured meats have always held my heart for a few reasons. They are salty, fatty, spicy, and rich in flavor.

Capicola is one of them. It is a dry aged pork neck. Once prepared properly, it is sliced thin and eaten as a snack with crusty bread, cheese, and condiments.

It can also stay preserved for quite a long time. This is just an added benefit to the wonderful flavor.

It is not uncommon for me to order a charcuterie board even for breakfast if given the chance. While everybody else peppers their fried eggs, the waiter hauls out a giant slab of wood littered with meats and cheeses. I cannot help but laugh at the embarrassment I cause.

For me, there is just a romantic nostalgia associated with cured meats. I always picture a group of jolly Italians gathered around a massive table. I envision them cutting paper-thin slices of meat with an ancient knife, gulping home-made wine, and singing all night. I suppose it does not always happen that way.

In this article I will explain how to make capicola by curing and aging it, so that you too can become a charcuterie enthusiast (if you are not already).

Hopefully this will open up your world to all the delicious cured meats that are out there for you to discover.