Capocollo Coppa Calabrese Fatto in Casa Ricetta Originale - Homemade Salami

beef tenderloin

🥗Healthier: grass-fed beef

💰Cheaper: pork tenderloin

Grass-fed beef is leaner and more nutritious; pork tenderloin is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can be less processed and may contain trace minerals; table salt is usually cheaper.

Prepare the meat cut for Capocollo.

Apply 40 grams of salt for every kilogram of meat.

Add black peppercorns and cloves to taste.

Incorporate sweet pepper powder and spicy chili powder as desired.

Pour in 75cl of red wine, preferably from Verbicaro.

Wrap the meat with natural pig skin based on the size of the Capocollo.

Use fine or thick twine for tying.

Wrap the salami with a net or use natural cane sticks for support.

Let it cure for 5 to 6 months at a temperature of 8 to 10 degrees Celsius and approximately 60% humidity.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary