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sliced cured meat

Homemade Capicola Recipe

Capicola (also spelled Capocollo, Coppa, Ham-Capocollo) is a dry cured whole muscle meat typically made from the coppa muscle of pork. Located between the head (capo) and ribs, this cut is the "money muscle" inside a shoulder and butt that is well-marbled and perfect for dry curing. In this easy version, it's rubbed with a homemade seasoned cure then aged for about 5 weeks in the Reserve 50 dry aging cabinet.

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