Do you wish to know how you can make capicola? In this article, we are going to cover every aspect of this topic. Capicola is a sort of meat that originates from Italy. It’s a spicy, strong, flavorful cut that’s loved universally throughout the whole of Europe.
Capicola contains a lot of fat, thus giving it a buttery-like, mouth-watering taste. This masterpiece of Italian cuisine doesn’t require additional toppings or seasoning. It can be eaten raw and fresh. Some gourmets like to add slices of capicola to pizza and spicy pies.
If you live outside of Italy, finding the perfect cut of capicola can be challenging. However, when you find this cut in a market, always ask the fat and the meat percentage. A perfect piece of capicola contains 60% lean meat and 40% fat. This is the perfect mixture and its taste cannot be beaten.
Making capicola from scratch can be challenging for people who have not had the pleasure of preparing this masterpiece of meat yet. It’s pretty difficult to find a cut that has a perfect meat-fat ratio.
When out shopping, you should definitely visit different places to find a perfect Capicola cut. Italians used to say, “If it’s not fatty, it’s not worth it.”
How to Make Homemade Capicola At Home
Let’s talk about the ingredients, how to make capicola with the best seasonings and ingredients?
- 25g sugar
- 3 tablespoons of black pepper
- 50g of salt (preferably kosher)
- 1g nutmeg
- 3 pieces of minced garlic
- 3 leaves of bay
- 2 tablespoons of chipotle
- 2/4 cup of paprika
- 2/4 cup of chili powder
Here are the steps you need to follow:
- Pour sugar, nutmeg, bay leaves, paprika, powder, and salt into the blender, and don’t stop until it’s perfectly blended.
- Rub a piece of capicola in the prepared mass until it absorbs the blended stuff perfectly.
- Put it in a zip bag. You have to make sure that the air cannot get inside.
- Put the finished product into the refrigerator and let it sit for 10 days.
- Pour paprika, chipotle, and a little bit of chili on the wooden board.
- Repeat the second step.
- Put capicola into the refrigerator once more, but this time you should wait for another 8 to 10 weeks. Don’t forget to turn over the vacuum bag every few days.
Important Tips on How to Make Capicola Ham
Measure the ingredients precisely. Always use a digital scale to weigh pepper, salt, or any other ingredient. Be sure to be accurate in your calculations. Otherwise, you might not get the desired taste.
Don’t net your meat with powder, it’s not necessary. There’s this myth about netting capicola, and it’s not true or essential at all. Don’t get me wrong, netting the meat is a good thing, but requires a lot of skill and expertise. If you’re a beginner, you can go ahead and skip this step.
Don’t be too hasty in opening the vacuum bag. Capicola is done when its shrunk by 40 percent.
Adding a whole lot of spice is alright. If you like your meat spicy, go ahead and pour more of the same pepper you used to roll capicola in from the start.
Packing and storing capicola is essential. After the meat has shrunk by 20%, take it out of the vacuum bag and place it in a new one.
How to Add Netting to Capicola
Many beginners know how to make capicola but have trouble with this step. It’s nothing to be scared of.
Please follow the steps written below to get perfectly good results.
- You’re going to need a plastic bottom of the bottle in order to get started. Slowly put the net around the back of the bottle until it’s fully covered.
- Place capicola inside in the bottle and don’t stop until it sits pretty and nice.
- Cut the net from one side and let it somewhat loose.
- Slowly slide a free side of the bottle, leaving only meat inside the net.
- Tie the cut side of the net.
- You’re done, capicola is now nicely netted.
Some people make the mistake of storing Capicola in a refrigerator. This is a big NO! Freezing temperatures will accelerate the shrinking process. Even more, the meat cannot absorb any of the seasonings in the freezing temperature.
The perfect formula for storing capicola consists of a vacuum bag and a regular refrigerator temperature. If you fail to do this, you might as well eat your capila raw.
When you have a completed product on hand, pour a little bit of chili on the side, dip it in, and enjoy the homemade capicola that you made.
What is the Best Type of Capicola Meat
Since every type of capicola is very delicious, making such a choice can be pretty difficult. It’s best if you try every cut on the cutting board you get your hands on.
It’s bound to be a special capicola somewhere to make you go crazy. Plus, the tasting process of capicola itself found it very nice. It makes me want to go back to my Italian ancestors and thank them accordingly.
Is Capicola Good for Your Health?
As delicious as it sounds, Capicola doesn’t fall under the category of healthy meals. What does it contain? Salt and fat, none of which are healthy for your body. However, eating it in small doses won’t harm your body.
Why Are Italians Better Than Everyone Else at Making Capicola?
Well, the first reason would be the learning process. Italians have been making capicola for ages, hence, they are the number one masters in the whole world when it comes to making and preserving capicola.
Where Can I Get Capicola?
This article was focused on teaching you how to make homemade capicola. But, if you’re too lazy to do that (like me), you can just go to an Italian meat store and pick one that’s best for you.
You are badly missing out if you have never tasted homemade capicola. This meat is perfect for sandwiches and burgers.
Call me crazy, but the perfect way of eating capicola for me is to serve it raw on a platter.