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Curing my own cappicola?

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Curing my own cappicola?

desantmj | Dec 27, 2007 10:18 AM

I'd like to cure my own. Have any of you done this before? I have a recipe for coppa (from Ruhlman's "Charcuterie") which uses large chunks of pork shoulder. Is this the same thing? Is cappicola a type of coppa? I have cured my own prosciutto before, but would like to avoid some of the hassle. Any advice would be appreciated. Thanks.

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