If your Capocollo looks, smells and tastes like this, you know you have done something right!

COPPA

Capocollo (Coppa) is made from the whole neck muscle of a young pig to the fourth rib. Cut a round section of about 200 – 250 mm in diameter and 400 – 500 mm long. Trim and clean the section properly so it does not have any loose pieces of meat and fat.

For every Kg of meat, mix the following ingredients:

35 g Salt

6 g Black Pepper (Ground)

50 g Garlic (Finely crushed)

50 Rosemary (Finely chopped)

20 g Sage (Finely chopped)

10 g Nutmeg (Fine)

5 Bay Leaves (Finely chopped)

6 Cloves (Finely chopped)

Mix all the spices well together and make sure it is all very fine, then rub well into all surfaces of the meat

Tie the meat down with natural twine, then put into Butchers Netting, tightly fit, to keep it all together

Hang at room temperature (17 C is ideal) for 4 days, then hang in the pantry / cellar at maximum 10 C until ready. Make sure the room is well ventilated, but NO DRAFT. This may take up to 24 months, depending on temperature, ventilation and meat size. Feel the consistency for readiness every so often and also rotate the meat position in the pantry, as well as top to bottom turnover (hang on the other side)

This is a dry cured SALUMI and needs to be sliced very thinly

Enjoy as antipasto with home-made bread and home-made red wine !!