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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.

Ingredients:

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)

Instructions:

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.

Air-Dry:

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.

Serve:

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

Serving:

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.