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Capicola: Curing and Cooking Guide by michaelcollinsemail is a document available to read on EtoBox.

What is Capicola: Curing and Cooking Guide about?

Capicola, also known as capocollo or gabagoul, is a cured meat made from the neck of the pig, prized for its fat-to-lean ratio. The preparation involves curing the pork coppa for 10 days, followed by seasoning and slow-roasting it to achieve tenderness. Once cooked, it can be served sliced on sandwiches or pizzas and can be stored in the refrigerator for up to three weeks.

Author

michaelcollinsemail

Language

EN