Traditional Capicola Recipe

Traditional Capicola Recipe

This traditional dry cured pork shoulder is made from just the coppa muscle of the whole shoulder.


  • Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
  • Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
  • After the curing process, remove meat from bag, and rinse off cure under running water.
  • Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
  • After drying is complete, slice thin and enjoy!