Are you a pork-eating lover? Then, you must have come across these two popular yummy pork products: Cappacuola and Prosciutto. While both these pork dishes come from hog, they both have distinct textures and tastes. Cappacuola is a bit more chewable whereas Prosciutto just melts as you put it in your mouth. Generally, some restaurants serve both these cured meats together along with other dishes like cheese platters, ciabatta or focaccia, etc. It’d be obvious that hearing more about these delicious treats makes you want to know how to make them. So, pick your frying pan where you left and get ready to prepare Cappacuola, as we walk you through the steps and procedure of this dish.
What is Cappacuola?
It’s an Italian-based dry-cured Salumi pork product. Interchangeably called Capicola or Capocollo, this dish is the finest cold cut servings of a hog’s neck or shoulder region. This Coppa muscle weighs roughly 2.5 pounds, comprising an equilibrium balance of meat and fat.
Below is an amazing explanatory video showcasing how this muscle is removed from the “Boston Butt”.
Process of Making Cappacuola
- Firstly, the meat pieces of hog’s neck or shoulder are cut into different sizes.
- Next, the sliced pieces are properly coated with salt, nitrite and nitrate. This is done to inhibit any harmful bacteria or microorganisms entering the meat and keep them fresh for a long period.
- The process takes weeks as the mission is to kill the harmful bacteria, remove excess water, and alleviate new bacteria to grow. Doing so, the preservation effects will be long lasting.
- Then, these pieces are cleaned off and other spicy ingredients are added like paprika, pepper, fennel, garlic, & anise. If you don’t prefer the dish to be too spicy, you can limit the relevant spices and adjust the spice-level as per your tastes and preferences.
- Once the spicing task is done, the pork pieces are safely put in a casing by tying them up & hung dry for several months until it has lost about 35% of its weight due to dehydration.
- Finally, the pork pieces are removed from the casing and all-set to grill and ready to serve.
Is Coppa the Same as Capicola?
The answer to this question is a little tricky, as both these terms are used interchangeably. In some countries, people refer to Coppa as Coppocolla or Gabagool.
All these terms are one and the same and used in various forms. Coppa is nothing but a muscle of a hog used to produce Capicola.
If you go to a meat shop and ask the butcher for Coppa, he will probably give you raw meat.
However, if you visit the nearest meat market and see thin-sliced dry-cured meat placed on a wooden board for sale, then that product is referred to as capicola.
Difference between Cappacuola and Prosciutto
| Cappacuola | Prosciutto |
| 1. This dish is originated from Southern Italy | 1. The origin of this dish is from Parma, Tuscany |
| 2. The Cappacuola pork meat is extracted from pig’s neck and shoulder parts. | 2. The Prosciutto meat comes from the pig’s hind legs. |
| 3. Cappacuola meat is dry-cured by coating with a composition of rich warm spices such as black pepper, paprika, garlic, and sometimes wine. | 3. Prosciutto pork meat is coated with salt, keeping it aside for aging. A bit of sugar or pepper is used amid the process. |
| 4. After dry-curing, this pork meat is left in the open environment for 3-6 months, allowing the meat to absorb all the flavors. | 4. Post-dry-curing, this pork meat is put in the controlled environment for 9 to 24 months to get the tender and melting texture. |
| 5. Cut into thin slices, this dish is the main go-to choice served alongside sandwiches, salads, etc. | 5. The meat is sliced paper-thin, and served as a popular stand-alone dish alongside fruits, melons, figs, etc. |
Various Ways to Serve Cappacuola
Cappacuola is not one of those side dishes, instead, it’s considered as a main dish, highlighting the significance of this recipe during festive occasions. This dish is popularly known for delicacy and richness, and can be served with a variety of side dishes like hard cheeses, roasted peppers, thin slices of apples, etc. While some cooks place meat pressing in between the layers of bread or sandwich, Cappacuola is more than just that. This fancy dish stands out for its smoky and spicy flavors, this crispy pork meat dish offers a fine balance of nourishment and enjoyment.
Conclusion
Cappacuola and Prosciutto – an Italian pork meat drawn from varied parts of the pig. The former is kind of chewy and spicy, whereas the latter is delicate and melt-in-your-mouth. The dry-curing process for both these dishes is different. Cappacuola is left in the open environment for 3-6 months, allowing the meat to absorb all the flavors. This meat variant can be served with sandwiches, salads, etc.
FAQs
What’s the subtle difference between Cappacuola and Prosciutto?
While a lot of people interchangeably assume that Cappacuola and Prosciutto are the same as they come from the same pork meat family, they do have a subtle difference. The Cappacuola meat is extracted from pork’s shoulder or neck, whereas Prosciutto is taken from pig’s hind leg.
How long can Cappacuola should stored before final processing?
Generally, the storage period for Cappacuola ranges between 3-6 months.
