| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 1000 |
| Salt | 25 |
| Ground black pepper | 10 |
| Red wine | 10 |
| Hot paprika | 5 |
| Instacure#2 | 2.5 |
| Powdered bay leaves | 2.5 |
| Monosodium Glutamate | 1 |
| Clove | 1 |
| Red pepper | 1 |
| Beef bung | 1 |
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Preparation > Capicola
Apply half the black pepper and half the hot paprika;
Massage the other ingredients into the meat, except the wine;
Place in a plastic bag or plastic container with a lid in the refrigerator;
Keep in the refrigerator for 14 days, turning once a day;
Remove, wash well and dry;
Massage the wine into the meat, drain and apply the other half of the black pepper and paprika.
Wrap in collagen film or natural casing or put inside beef bung;
Hang in a dark environment, with a temperature close to 12ºC and humidity close to 80%;
The capicola will be ready when it has lost 40% of its weight.
Recipe in portuguese: Copa feita em casa