Homemade Italian Capicola

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

subheading: For the Curing Rub:

3 pounds pork coppa or pork loin (coppa is the traditional and preferred cut (we highly recommend it if you can get one from your butcher), see blog post for description)

2 ½ tablespoons sea salt

2 tablespoons sugar

1 teaspoon crushed red pepper flakes

1 teaspoon curing salt #1 (aka Prague powder) (this is essential for maintaining the pink color of the meat as opposed to brown/gray once it's cooked)

subheading: For the Seasoning Rub:

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 ½ teaspoons black peppercorns

¾ teaspoons anise seeds

½ teaspoon red pepper flakes

subheading: You'll also need:

meat netting, size 24

Directions at daringgourmet.com

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