Traditional Capicola Recipe

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

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• 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!