Explore the Flavorful World of Capicolla di San Marino

Dish recipes: Capicolla di San Marino
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Embark on a culinary journey to the heart of San Marino with our Capicolla di San Marino recipe. Capicolla, also known as coppa, is a mouthwatering Italian cured meat that boasts rich flavors and a distinctive texture. This traditional delicacy represents the essence of San Marino's culinary heritage, offering a taste that's as robust as the region itself.


To craft your own Capicolla di San Marino, gather these essential ingredients:

1 boneless pork shoulder (about 5-6 pounds)

4 cloves garlic, minced

2 tablespoons ground black pepper

2 tablespoons crushed red pepper flakes

1 tablespoon fennel seeds

1/4 cup kosher salt

1/4 cup white wine

Natural pork casing (if making sausages)


Follow these steps to create your Capicolla di San Marino

Prepare the Meat:

Begin with a boneless pork shoulder and remove any excess fat. Cut the meat into manageable pieces.

Season the Meat:

In a bowl, combine minced garlic, ground black pepper, crushed red pepper flakes, fennel seeds, and kosher salt to create the seasoning mixture.

Rub the Seasoning:

Massage the seasoning mixture evenly over the pork pieces, ensuring thorough coverage.

Wrap and Refrigerate:

Place the seasoned pork in a plastic bag or wrap it tightly in plastic wrap. Refrigerate for about 7-10 days, turning the meat every day.


After refrigeration, hang the pork in a cool, well-ventilated area for 3-4 weeks. The meat will air-dry and develop its distinctive flavors.


Once the Capicolla has air-dried, it's ready to be thinly sliced and savored.


Capicolla di San Marino is best served thinly sliced, allowing its robust flavors to take center stage. Enjoy it on its own, in sandwiches, or as a part of a charcuterie board.

In conclusion, Capicolla di San Marino represents the rich culinary heritage of this beautiful region, offering a taste that's bold and distinctive. By crafting your own Capicolla, you can experience the authentic flavors of San Marino.