What is Italian Capicola, and How Does It Taste?
In Italy, you will find different types of cured meat, which is also known as salumi. They are cured following one or two common methods. The first method uses whole cuts of meat and salt and ages them for several months. The second method combines different meaty bits and seasons and places them in a casing before aging.
In the first type of cured meat, the most popular variety is capicola, also known as gabagool. It’s one such delicacy that every Italian food eaters love. To know more about this cured meat version, read the post till the end.
What is capicola meat?
The different names of capicola are coppa, capocollo and cappacuolo. Capicola got its name from the cut of meat from which it is made. The cut section ranges from the neck of a pig to the fourth or fifth rib, connecting the head to the shoulder. The head is called capo, and the shoulder is called collo. This section is different because of its lean-to-fat ratio. The ratio is 70/30, which means capicola is juicier than other cured meat options.
The process to cure this cut of meat– The meat cut is placed in brine, which is prepared by combining garlic, wine, herbs, and spices. It’s then encased in salt and refrigerated for some time. After refrigeration, the pork is rinsed, and a fresh round of seasoning is applied. The marinated piece is transferred to a natural pork casing and hung for four to six months to dry-cure. It is either smoked or slow-roasted before serving, making it a spicy capicola.
Look of the capicola– The capicola’s size varies from 2 to 3 pounds, depending on the weight of the cut meat. It loses about 35% of its weight during curing due to moisture loss. The look of capicola is more variegated than other cured meats. Its color ranges from bright red to a more muted salmon hue.
How does capicola taste?
Capicola is known for its complex flavor. This salumi is creamier than other types of whole-meat salumi with some degree of chewiness because of the high level of fat in the shoulder. The best part is it isn’t gristly like other sausage-style salumi options. Its texture becomes juicier when smoked or roasted slowly. These cooking methods eliminate some chew characteristics of dry-cured meats.
The exact flavor of spices used in curing capicola comes when it’s thinly sliced and melts on the tongue. As soon as the body heat warms the meat, its elements start to emerge. The taste level depends on the quantity of spices used while curing and cooking. It tastes the best with a glass of wine as it balances the residual salinity of the cured meat with its sweetness.
Explore Taste For Luxury to buy capicola
To enjoy capicola lunch meat, make sure you get fresh and quality ingredients. Remember, ingredients can make or break your meal time, so choose wisely.
If you are looking for the best, come to Taste For Luxury. We have properly cured capicola and other ingredients to cook this piece of meat according to your taste. Our prices are affordable, and delivery is quick.
