Posted by: Food Lover | June 1, 2018

Capocollo


 

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Capocollo made by The Cure Artisanal Charcuterie In Saskatoon

Oh capocollo, the sight of your marbling alone is enough to set our mouths watering! This cured meat is made from pork using meat from the back of the neck, which is where its name comes from: capo (“head”) and collo (“neck”). Once it has been seasoned and prepared, it is stuffed into a natural casing and left to cure. It is similar to prosciutto in texture, beautifully silky, and has a rich mouthfeel.

We love it as part of our muffulettas, but it makes a great sandwich meat in general – and don’t forget pizza!

Here’s a great idea from the Food Network: Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

Recipes
Clam and Mussel Stew With Capocollo and Vesuvius Tomatoes
Roasted Capocollo Wrapped Pork
Spicy Italian Ham and Salami Sandwich
Cavatappi with Roasted Peppers, Capocollo & Ricotta
Capacollo and Cheese Stuffed Bread

Related:
Salumi: A guid to Italian cured meats
Choose Capocollo
Capocollo on Wikipedia
Food Science: How Meat Is Cured
Speck to Salami: A Quick Guide to Cured Meats
An Award-Winning Cheesemonger Shows How To Make A Next-Level Cheee Plate
Salumi 101: Your Guide to Italy’s Finest Cured Meats 
The Unified Theory of Pairing Cured Meat and Cheese

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