Capicolla di San Marino
Experience the authentic flavors of San Marino with Capicolla di San Marino, a traditional cured pork delicacy known for its rich aroma, delicate spices, and melt-in-your-mouth texture. Often enjoyed as part of antipasto platters, sandwiches, or paired with cheese and wine, this specialty reflects the culinary craftsmanship of the region.
Ingredients
- 4–5 lbs (about 2 kg) pork neck or shoulder (boneless)
- 1/4 cup coarse sea salt
- 2 tablespoons sugar
- 1 tablespoon cracked black pepper
- 1 tablespoon crushed red pepper flakes (optional)
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1/2 teaspoon curing salt (Prague Powder #2 or equivalent)
- Natural pork casing (optional, for traditional curing)
- Cotton butcher’s netting or twine
Instructions
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Prepare the Meat
Trim excess fat and sinew from the pork neck or shoulder. Shape it into a uniform cylinder for even curing.
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Season and Cure
In a bowl, combine sea salt, sugar, curing salt, and all the spices. Rub the mixture thoroughly over the meat, ensuring every surface is coated. Place the seasoned meat in a non-reactive container, cover tightly, and refrigerate for 10–12 days. Turn the meat every two days to ensure even curing.
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Rinse and Dry
After curing, rinse the meat under cold water to remove excess salt and spices. Pat dry with paper towels. Wrap the meat in cheesecloth and secure it with butcher’s netting or twine.
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Hang to Cure
Hang the wrapped meat in a cool, dark, and well-ventilated place (ideally 55°F/13°C with 70% humidity). Allow it to cure for 4–6 weeks, or until it loses about 30% of its original weight.
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Slice and Serve
Once cured, slice the Capicolla thinly using a sharp knife or slicer. Serve as part of a charcuterie board with cheeses, olives, and crusty bread, or layer it into sandwiches for a burst of savory flavor.
Serving
Capicolla di San Marino pairs beautifully with aged cheeses like pecorino, fresh figs, and a glass of red wine such as Sangiovese. Enjoy it as an appetizer or centerpiece of an antipasto spread, celebrating the artisanal charm of San Marino’s culinary tradition.
Capicolla di San Marino is more than just cured meat - it’s a celebration of time, patience, and tradition, capturing the essence of San Marino’s rustic mountain flavors in every slice.
